Crab Louie Salad with Asparagus and Avocado

Follow our step-by-step guide on how to make Crab Louie Salad with Asparagus and Avocado.

1. Step 1

   Start by creating a refreshing ice bath: fill a medium bowl with ice and cold water, then set it aside for later.

2. Step 2

   Next, grab a large pot and bring lightly salted water to a rolling boil.

3. Step 3

   Once the water is bubbling, add the asparagus and let it cook for about 2 to 3 minutes, just until it’s tender yet still vibrant.

4. Step 4

   As soon as it’s ready, quickly transfer the asparagus to the ice bath to stop the cooking process and lock in that beautiful green color.

5. Step 5

   After a few moments, drain the asparagus and gently pat it dry with a paper towel, then set it aside.

6. Step 6

   Now, let’s whip up a zesty dressing! In a small bowl, combine mayonnaise, fresh lemon juice, ketchup, sweet pickle relish, Worcestershire sauce, chili powder, smoked paprika, cayenne pepper, salt, and black pepper.

7. Step 7

   Whisk everything together until it’s smooth and well blended, creating a deliciously tangy sauce that will elevate your salad.

8. Step 8

   In a large mixing bowl, combine the succulent crabmeat, torn Bibb lettuce, crisp cucumber slices, and crunchy celery.

9. Step 9

   Drizzle the dressing over this delightful mixture and toss gently to ensure every bite is coated in flavor.

10. Step 10

    To serve, divide the salad mixture among four plates, creating a colorful base.

11. Step 11

    Top each plate with equal portions of the chilled asparagus, creamy avocado slices, juicy halved cherry tomatoes, and quartered hard-boiled eggs for a satisfying finish.

12. Step 12

    For a touch of brightness, garnish each plate with a lemon wedge.

13. Step 13

    Enjoy this vibrant and refreshing salad that’s perfect for any occasion!.