Lunch: Crab, Avocado, and Asparagus Salad

Recipe by Melissa Rubel This mix of greens — including asparagus, a source of folate and vitamin K — makes this crab salad ultranutritious.

This recipe includes fertility superfoods such as:

Lemon, Asparagus, Avocados, Basil

Health and fertility benefits of Crab, Avocado, and Asparagus Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus. Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 lb. thick asparagus
7 tbsp. extra-virgin olive oil
3 tbsp. fresh lemon juice
6 medium basil leaves
1 small shallot
1/2 c. flat-leaf parsley leaves
kosher salt and freshly ground pepper
3 1/2 oz. pea shoots
1/4 c. salted roasted pistachios
1 lb. jumbo lump crabmeat
2 Hass avocados

Instructions

Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave asparagus spears lengthwise. Blanch asparagus tips and strands in boiling water until just heated through, 10 seconds. Drain and transfer to ice water to chill; drain well. Pat dry and transfer to a bowl.
In a blender, blend oil, lemon juice, basil, shallot, and 1/4 cup parsley. Season dressing with salt and pepper.
Add pea shoots, pistachios, and the remaining 1/4 cup parsley leaves to asparagus. Toss with half dressing and season with salt and pepper. Add crab, avocado, and remaining dressing, toss gently, and serve at once.

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