Tempted to order in some post-workout takeout? Try a new recipe instead. This healthy Asian-inspired dish will satisfy your craving for delivery, but spare you the mega dose of sodium, sugar and trans fats. Quick and simple to make, it’s brimming with bright flavors like ginger and lemon, with a big helping of lean protein to boot.
Soba Noodles with Crab and Avocado
And Scallion Vinaigrette
Total Time: 20 min
Makes 6 servings
3/4 lb soba (buckwheat) noodles
1/2 lb lump crab meat
2 tsp fresh ginger, grated
2 tsp fresh lemon juice
1 1/2 Tbsp rice wine vinegar
3 scallions (green onions)
1 tsp low-sodium soy sauce (or wheat-free tamari sauce)
1/2 tsp lemon zest
1 avocado, diced
1. Dice scallions and separate the light green and white parts from the dark green. Bring a large pot of water to a boil. Cook soba noodles for 4 minutes.
2. Meanwhile, in a blender combine ginger, lemon juice, vinegar, light-colored scallions, soy sauce, and lemon zest. Pour vinaigrette into a large bowl. Stir in diced avocado.
3. Drain noodles and place into the bowl of vinaigrette. Toss lightly to evenly coat.
4. Gently fold in the crabmeat. Sprinkle with thinly sliced scallion tops.
Nutrients per serving:
Fat: 4.5 g
Carbs: 45 g
Fiber: 1.5 g
Protein: 14 g
Recipe by Tiffani Bachus, RD and Erin Macdonald, RD