Mother’s Day Crab Salad with Citrus Dressing

A citrus dressing makes it special

A citrusy crabmeat salad allows you to spoil mom on Mother’s Day with something special. Crabmeat is high in vitamin B12 and a delicious, lean protein to pair with fresh greens. Low-cal hearts of palm, the tender center of a plant from Costa Rica, give this salad an exotic spin. You can find hearts of palm in cans or glass jars at most markets.

Arrange baby spinach and chopped hearts of palm on a plate. If you’re buying pre- packaged crabmeat, check it for any bits of shell, then give it a rinse under cold running water and set it aside to drain. You can also buy king crab legs at your fish counter and easily pick out the meat yourself.

For a luscious citrus dressing, start by sectioning a peeled orange with a paring knife. Then place the sections, olive oil, mustard, salt and pepper in a large measuring glass and liquefy with an immersion blender, or use a standing blender and process until smooth. Scatter the crab over greens along with slices of avocado. Drizzle with the dressing and serve.