Asian Crab and Shrimp Salad

Categories: salad

Ingredients

• 1 tsp lime zest
• 1 1/2 Tbsp fresh lime juice
• 2 Tbsp low-sodium soy sauce
• 2 medium shallot(s), finely sliced
• 12 oz shrimp, large, cooked
• 2 head bok choy, small, torn into pieces
• 1/2 medium head lettuce, shredded
• 1 cup bean sprouts
• 1 medium yellow pepper(s), finely sliced
• 1 medium sweet red pepper(s), finely sliced
• 1 cup button mushrooms, sliced
• 3 Tbsp cilantro, fresh, roughly-chopped
• 6 oz canned crabmeat, drained
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, freshly ground, or to taste

Directions

1. In a large salad bowl, mix together lime zest, lime juice and soy sauce; add shallots. Pat shrimp dry with a paper towel; add to salad bowl. Stir gently and marinate for about 10 minutes.

2. Add remaining ingredients to salad bowl; toss together and serve.

3. Cook’s tip: If you can’t find bok choy, use a combination of crisp lettuce, such as Romaine or Iceberg, with some finely sliced white cabbage.

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