The ocean flavor of Dungeness meets earthy hominy in this twist on the Mexican soup posole, from chef Aniedra Nichols of Elway's Cherry Creek restaurant in Denver. "Dungeness crabmeat has a natural orange-red hue from the shell that makes the salad look vibrant," she says. You could also use shrimp, scallops, or fat flakes of Pacific cod.
Whisk dressing ingredients together in a small bowl. Season to taste with more salt and lime juice. Set aside.
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.
Divide salad between 2 or 4 plates, arranging some crab pieces and some radishes on top. Sprinkle with remaining green onions.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.