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Ingredients

  • 2 navel oranges, peeled and sliced crosswise 1/8-inch thick
  • 1 medium bulb fennel, shaved
  • 1 package (5 ounces) baby arugula
  • 12 ounces refrigerated jumbo lump or canned crabmeat, drained and picked through
  • 2 avocados, peeled, pitted and sliced
  • 1/2 cup raspberry vinaigrette
  • 1/2 teaspoon fresh ground black pepper
  • Microgreens for garnish (optional)

DIRECTIONS

In large bowl, toss oranges, fennel and arugula; divide onto 4 plates. Top arugula mixture with crab and avocado; drizzle with vinaigrette, sprinkle with pepper and garnish with microgreens, if desired.

NUTRITION
  • 341 Calories
  • 17g Fat (3g Saturated)
  • 91mg Cholesterol
  • 499mg Sodium
  • 33g Carbohydrates
  • 12g Fiber
  • 19g Protein

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