I’m on a mission to create another healthy version of a traditional summer dish – crab salad – and I am convinced you’ll enjoy this one. I accidentally created a dressing that I consider to be the best one out of my kitchen so far. It really brought the food to life, with the lime and tangerine juices adding a wonderful zesty zing!
Now in the title of this recipe is tangerines but for this particular one, I had to use mandarin oranges because my market didn’t have any. You can use either one but I am recommending tangerines simply because they are a personal preference. You can also use imitation crab to save on cost and toss in some shrimp if you are in the mood. Imitation crab is low in calories, fat and cholesterol so it’s great for salads. It is, however, fairly high in sodium so keep your portion to 4 ounces or less if that is a concern for you.
The crab salad with mayo that is so popular in the summer months has 381 calories with 250 of those calories coming from fat. The saturated fat count is 21% so if you watching your waistline, this dish, with approximately 157 calories, is a better choice.
I loved the flavours that the abundance of fresh herbs added to this salad and there were lots of textures, with the diced celery and spring onions adding a nice crunch.
You must try this dressing on other salads as well because it’s a real keeper. I included Thai chili pepper and you can adjust that according to your heat threshold.
I hope you’ll consider making this for your July 4th celebrations. Happy Independence Day to my American readers!
- 12 ounces mixed greens
- 1/2 cucumber, peeled, sliced and diced
- 1 stalk of celery, sliced and diced
- 1/2 pound cooked crab or imitation crab (additional shrimp if desired)
- 6 tangerines, zest 1 tangerine and juice 2. Peeling the rest and breaking into segments
- small handful of fresh, basil, mint and cilantro, chopped
- 2 scallions, chopped (for garnish)
- 1/4 cup grapeseed oil
- 1 tablespoon white wine vinegar
- juice of one lime
- juice of 2 tangerines
- 1 tablespoon honey
- 1 Thai chili pepper, seeded and finely diced (half of this will be fine for most people)
- 1 teaspoon minced garlic
- 1 tablespoon minced shallot
- freshly ground pepper to taste.
- Put greens in large salad bowl and add remaining ingredients, tossing lightly.
- Mix dressing ingredients, stirring well. Drizzle dressing over salad slowly while mixing leaving about1/2 the mixture left over. Place extra dressing on table for those wanting extra.