Jalapeno-Citrus Golden Beet Noodle Salad with Crab, Avocado and Toasted Alm
Try this Jalapeno-Citrus Golden Beet Noodle Salad with Crab, Avocado and Toasted Alm recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
contains gluten
contains red meat
contains fish
contains pasta
contains honey
dairy free
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ingredients
- for the salad:
- for the dressing:
- 1/4 cup slivered almonds
- 4 large golden beets peeled, blade c
- 2-3 cups watercress greens
- 1 cup lump crab meat
- 1 avocado, peeled pitted and insides sliced thinly
- 3/4 tablespoon finely chopped shallot
- 1.5 tablespoons apple cider vinegar
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon fresh orange juice
- 1/8 teaspoon lemon zest
- 3/4 teaspoon seeded and finely diced jalapeno
- Carbohydrate 2.88105697937391 g
- Cholesterol 23.52 mg
- Fat 6.90020416948718 g
- Fiber 0.844619779945251 g
- Protein 11.7405973970465 g
- Saturated Fat 0.748048625212962 g
- Serving Size 1 1 Serving (78g)
- Sodium 487.290632812516 mg
- Sugar 2.03643719942866 g
- Trans Fat 0.440916958489388 g
- Calories 121 calories
Place a medium skillet over medium-high heat. Once heated, add in the almonds. Toast, stirring occasionally, until golden brown and fragrant, about 2 minutes.Meanwhile, whisk together all of the ingredients for the dressing. Taste and adjust to your preferences. Then, in a large bowl, toss together the beets, watercress, crab and dressing. Divide into plates.Garnish with avocado and toasted almonds.
