Extra-good dinner salads

These delicious, hearty dishes take less than 30 minutes to prep

Coconut Crab

Toss Rice vinegar adds sweet tang to our easy vinaigrette, but you can sub in any variety you have on hand

• 3⁄4 cup uncooked white rice
• 1 large ruby red grapefruit
• 1⁄2 of 1 seedless cucumber
• 1⁄3 cup olive oil
• 3 Tbs. unseasoned rice vinegar
• 2 tsp. grated peeled fresh ginger
• 1⁄2 tsp. salt
• 1⁄4 tsp. pepper
• 2 (8 oz.) pkgs. imitation crab chunk style
• 1 cup cherry tomatoes, halved
• 4 scallions, quartered lengthwise
• 1⁄2 cup cilantro and/or mint leaves
• 1/3 cup chopped peanuts
• 1/3 cup fresh coconut shaving

In medium pot, bring 1 1⁄2 cups water to a boil over medium heat; stir in rice. Cover; reduce heat to medium-low. Cook until rice is tender and water is absorbed, about 20 min. Remove from heat. Let stand 5–10 min.; fluff with fork. Let cool; reserve.

Using small sharp knife, cut off rind from grapefruit, exposing flesh; cut between membranes to release segments. Halve cucumber lengthwise. Using small spoon, scoop out and discard seeds. Slice cucumber. In large bowl, whisk together oil, vinegar, ginger, salt and pepper. Add imitation crab, tomatoes, scallions, herb leaves, peanuts, grapefruit segments, cucumber and reserved rice; toss until evenly coated and combined. Transfer to serving bowl or plate. Sprinkle with coconut.

Servings: 6. Active time: 20 min. Total time: 30 min. Calories: 400 Protein: 12g Fat: 19g (4g sat.) Chol.: 5mg Carbs.: 49g Sodium: 610mg Fiber: 4g Sugar: 12g

Chicken Avocado Salad