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Asparagus and Crab Salad

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This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.

Per serving: 125 calories; 14 g protein; 5 g fat; 7 g carbs; 3 g fiber.

Ingredients

Makes 4 servings

1/2 pound cooked lump crabmeat
1/2 tablespoon rice wine
1 tablespoon soy sauce
1 1/2 teaspoons lemon juice
1 Thai chile, finely minced
1 green onion, minced
1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
1/4 cup honey-roasted chopped nuts of your choice

Directions

Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

From Body+Soul, June 2005