Crab Posole Salad

• DRESSING
• 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
• SALAD
• 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.

dressing, lime juice, serrano chile, shallot, safflower oil, extravirgin olive oil, kosher salt, pepper, salad, crab, watermelon radish, cabbage, white hominy, cilantro, avocado, green onions

Taken from www.myrecipes.com/recipe/crab-posole-salad (may not work)