Spring-on-a-Plate Salads might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains about 10g of protein, 1g of fat, and a total of 76 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up edamame, bell pepper, lemon-dill vinaigrette, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Shave carrots into thin strips using a vegetable peeler.
Cut fennel and onion into very thin slices using a mandoline.
Place carrots, fennel, and onion in a large bowl; add ice water to cover.
Combine edamame, peas, 2 Tbsp. Lemon-Dill Vinaigrette, and salt and pepper to taste.
Pick crabmeat, removing any bits of shell. Gently toss crab with red bell pepper and lemon zest; season with salt and pepper to taste.
Drain carrot mixture well. Divide pea mixture among 12 small plates; top with carrot mixture, salad greens, and crabmeat mixture.
Drizzle with remaining Lemon-Dill Vinaigrette just before serving.