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Asparagus and Crab Salad
Asparagus and Crab Salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your salad game with a refreshing mix of faux crab, asparagus, tomatoes, and hearts of palm tossed in a zesty lemon dressing.
Ingredients:
  • 2 pounds fresh asparagus spears, trimmed
  • 1 pint grape tomatoes
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 0.5 pound bacon strips, diced
  • 1 pound imitation crabmeat, flaked
  • 4 hearts of palm, drained and sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil
Instructions:
  • Preheat your oven to 430°F (225°C).
  • Combine asparagus, tomatoes, and olive oil in a bowl, ensuring all veggies are well coated; season generously with salt and pepper. Transfer the mixture to a baking dish and sprinkle minced garlic over the top.
  • Roast in the preheated oven for 9 minutes until tender. Allow to cool, then cut the asparagus into 2-inch pieces.
  • Fry the bacon in a large, deep skillet over medium-high heat until crispy, around 10 minutes. Place the bacon on a paper towel-lined plate, saving 2 tablespoons of the bacon fat in the skillet. Toss in the crabmeat and sauté until heated through, for about 2 to 3 minutes. Move the mixture to a large mixing bowl and combine with the asparagus, tomatoes, and hearts of palm.
  • In a small bowl, blend together the lemon juice, olive oil, and 1 minced clove garlic. Season with salt and pepper. Drizzle the dressing over the salad, mix well to coat. Before serving, top the salad with crispy bacon.

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