Jalapeno-Citrus Golden Beet Noodle Salad with Crab, Avocado and Toasted Almonds
Try this Jalapeno-Citrus Golden Beet Noodle Salad with Crab, Avocado and Toasted Almonds recipe.
Try this Jalapeno-Citrus Golden Beet Noodle Salad with Crab, Avocado and Toasted Almonds recipe.
- 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
Step-by-step
- 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.
Home cooks frequently fail when preparing raw root vegetable noodles by skipping the acid equilibration step in the dressing. Raw golden beets possess a dense, cellular structure that requires adequate time in the presence of acetic acid and citrus juice to soften slightly without losing structural integrity. Whisking the apple cider vinegar, lemon juice, and orange juice together with finely chopped shallot allows the organic acids to begin breaking down the surface starches before the liquid hits the bowl.
Thermal control during nut preparation dictates whether the sliced almonds contribute pleasant crunch or bitter burnt notes. Placing the slivered nuts into a dry, medium skillet over medium-high heat forces moisture out rapidly, releasing essential oils that make the nuts fragrant within precisely two minutes of intermittent stirring.
Protecting the delicate textures of lump crab meat and sliced avocado demands proper sequencing during the final assembly stage. Folding the crab gently alongside the beet noodles and watercress ensures the tender crustacean protein distributes evenly throughout the greens without breaking apart into unappealing shreds.
Leaving the avocado slices as a top garnish prevents enzymatic browning from accelerating prematurely inside the dressed mixture. Adding the sliced avocado and warm toasted almonds right before service provides visual contrast and isolates textural temperatures across the plate.
