Ingredients
For the Dressing
½ cup milk, any
2 avocados, peeled and pit removed
1 small jalapeño, halved and seeded
1 lime, juiced, about 2-3 tablespoons
2 tablespoons fresh cilantro, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill
½ teaspoon sea salt
¼ cup olive oil
For the salad:
1.5-2 pounds of crab meat
10 cups chopped romaine lettuce (from about 2 large heads)
1 bunch watercress
1 medium cucumber, halved and thinly sliced
4 ounces cherry tomatoes, halved
1 large shallot, thinly sliced
3 ounces crumbled blue cheese (about 3/4 cup)
6 slices bacon, cooked until crisp and chopped
2 large hard-cooked eggs, peeled and quartered
1 avocado
Instructions
Prepare the Dressing:
Place all the ingredients inside a blender and blend until smooth.
Transfer into an airtight container and refrigerate until ready to use.
Assemble the Salad:
Prepare the greens. Wash 10 cups romaine and 1 bunch watercress, then dry very well. Toss together in a large serving bowl.
Top with the remaining ingredients. Top the greens with 1 medium cucumber, 4 ounces of cherry tomatoes, 1 shallot, 3 ounces crumbled blue cheese, 1.5-2 pounds of crab meat, 6 slices cooked bacon, 2 large hard-cooked eggs, and 1 diced avocado. You can arrange them in a pattern or pile them on top, but keep in mind that the salad will be tossed before serving.
Toss the salad and add the dressing. Before dressing the salad, use tongs to toss everything together first. Drizzle in about half of the red wine vinaigrette and toss. Taste and add more dressing as needed.
