California crab and orzo salad
In this play on California rolls, rice-shaped pasta (orzo), crab, avocado and cucumber are all served up in a big bowl, duplicating the flavours of the sushi classic.
1 1/2 cups
BRING a large pot of salted water to a boil over high heat. Add orzo. Stir to separate. Boil, uncovered and stirring occasionally, until al dente, about 7 min. Drain well. Do not rinse.
SQUEEZE 2 tbsp (30 mL) juice from lime into a small bowl. Stir in fish sauce, soy, sugar, garlic and chili flakes. Slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Thinly slice cucumber and green onion. Slice avocado in half and discard pit. Scoop flesh from peel. Coarsely chop avocado and crab.
DRAIN orzo and place in a large bowl. Pour dressing overtop and toss to coat. Add cucumber, green onion, avocado, imitation crab and pickled ginger. Gently toss until evenly mixed. Sprinkle with sesame seeds. Great served warm or cold. If making ahead, add avocado just before serving. Salad will keep well, refrigerated, up to 1 day.
Nutrition (per serving)
- 11 g,
- 45 g,
- 6 g,
- 5 g,
- 1196 mg.