Crab with Asparagus and Heirloom Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This layered salad is definitely stacked: Michael Taus, executive chef and owner of Zealous restaurant in Chicago, has piled in all the vitamins C and B12 you need for the day, as well as 50 percent of your daily requirement for vitamin A. Ingredients:
3 tablespoon extra-virgin olive oil |
2 tablespoon aged balsamic vinegar |
sea salt |
coarsely ground black pepper |
12 spears asparagus, ends trimmed 2 inches |
vegetable oil cooking spray |
2 shallots, minced |
8 heirloom tomatoes, seeded and diced |
2 cups crabmeat, chopped |
2 cucumbers, seeded and diced |
2 tablespoon finely chopped chives |
2 cups diced red, yellow or purple bell peppers |
2 tablespoon nonfat plain yogurt |
juice of half a lime |
2 tablespoon minced fresh cilantro |
Directions:
1. Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.
2. Nutritional analysis per serving: 258 calories, 12.8 g fat (1.8 g saturated), 20.8 g carbs, 5.5 g fiber, 17.6 g protein Nutritional analysis provided by Self
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