California Roll Salad Is the Most Refreshing No-Cook Summer Dinner

California Roll Salad Is the Most Refreshing No-Cook Summer Dinner

from bhg.com
Entree
596 kcal / serving

Enjoy the flavors of the classic California sushi roll in salad form. It's got crab, plenty of veggies, and a dressing infused with wasabi and pickled ginger.

Ingredients

  • 1 tbsp.fresh lemon juice
  • 1 tbsp.rice vinegar
  • 2 tsp.reduced-sodium soy sauce
  • 1 ½ tsp.finely chopped pickled ginger
  • 1 tsp.wasabi paste
  • 3 tbsp.canola oil
  • 114-oz. pkg. imitation crabmeat, chopped
  • ½ cupmayonnaise
  • 1 tsp.lemon zest
  • 2 pinchesground white pepper
  • 15- to 6-oz. pkg. mixed baby greens with mizuna
  • 1 largeripe avocado, halved, peeled, and sliced
  • 3 mediumpersian cucumbers, thinly sliced into ribbons
  • ½ cupfrozen shelled edamame, cooked and cooled
  • 1 oz.popped rice snacks
  • 18-in. square sheet toasted nori (seaweed), cut into bite-size strips

Directions

  1. 1

    Make Dressing For dressing, in a large bowl whisk together lemon juice, vinegar, soy sauce, ginger, wasabi paste, and canola oil.

  2. 2

    Prep Crab Mixture In a medium bowl combine imitation crab , mayonnaise, lemon zest, and white pepper; mix well.

  3. 3

    Toss Salad Add greens to bowl with dressing; toss to coat. Divide among four plates. Arrange crab mixture, avocado, cucumbers, and edamame on greens. Top with rice snacks and nori. If you like, garnish salads with additional ginger and/or wasabi paste.

California Roll Salad Is the Most Refreshing No-Cook Summer Dinner Recipe | Only Recipes