Crab Posole Salad
About 2 tbsp. lime juice
1/2 teaspoon minced serrano chile
1 teaspoon minced shallot
2 tablespoons grapeseed or safflower oil
2 tablespoons extra-virgin olive oil
About 1/4 tsp. kosher salt
Pinch of pepper
8 ounces shelled cooked Dungeness crab (about 1 1/4 cups)
1 watermelon radish, halved and thinly sliced, or 4 or 5 round red radishes, thinly sliced
3 cups thinly sliced napa cabbage
2/3 cup canned white hominy, drained and rinsed
1/3 cup loosely packed cilantro leaves
1/2 avocado, cut into 1/2-in. cubes
2 green onions (green parts only), thinly sliced
1. Whisk dressing ingredients together in a small bowl. Season to taste with more salt and lime juice. Set aside.
2. Make salad: Put crab, radish, cabbage, hominy, cilantro, avocado, and half of green onions in a medium bowl. Add dressing and toss gently just to coat.
3. Divide salad between 2 or 4 plates, arranging some crab pieces and some radishes on top. Sprinkle with remaining green onions.