Jalapeno-Citrus Golden Beet Noodle Salad with Crab, Avocado and Toasted Almonds
Prep Time 30 minutes mins
Total Time 30 minutes mins
Servings 4
- Ingredients
- For the salad:
- 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
- For the dressing:
- 3/4 tablespoon finely chopped shallot
- 2 tablespoons extra virgin olive oil
- 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
- 1 teaspoon honey
- salt and pepper to taste
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.