1 container kaiware (daikon radish sprouts), about 1 cup
1/2 cup thinly sliced red onion
1Tbs. cilantro leaves
1/2 lb. crabmeat, preferably Dungeness or lump
1 Tbs. snipped fresh chives
1 tsp. microplaned lemon zest
2 Tbs. fresh Meyer lemon juice
1 tsp. green peppercorn dijon mustard
3 Tbs. avocado oil
8 bibb lettuce leaves
1 Tbs. chopped macadamia nuts
Soak SeaVegi mix in bowl of ice water until fully rehydrated, about 15 minutes. Drain and blot with paper towels.
Whisk together lemon juice and mustard, then whisk in avocado oil.
Add chives, lemon zest, and one Tbs. lemon juice-mustard dressing to crabmeat, and toss lightly with fork.
In large bowl, combine seaweed with cucumber, sprouts, red onion, and cilantro leaves, and gently toss with 3 Tbs. dressing.
Place two lettuce leaves on each of four salad plates, and drizzle with remaining dressing. Divide seaweed salad mix among them. Top each with 1/4 of crab mixture, then sprinkle macadamia nuts over tops.
Serving Size1 portion
Carbohydrate Content10 g
Cholesterol Content35 mg
Fat Content13 g
Fiber Content1 g
Protein Content11 g
Saturated Fat Content1.5 g
Sodium Content500 mg
Sugar Content3 g
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