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Healthy Meal: PACT (Peppers, Asparagus, Crab, Tomato) Salad

PACT (Peppers, Avocado, Crab, Tomato) Salad

PACT (Peppers, Asparagus, Crab, Tomato) Salad

Fairway loves fresh, healthy meal ideas, particularly for the summer. This Peppers, Asparagus, Crab and Tomato (PACT) Salad makes a healthy, delicious and guilt-free lunch or dinner. Locally grown asparagus and bell peppers, homemade salad dressing with Fairway’s finest olive oil and balsamic and plump crabmeat from our renowned seafood department are a match made in Fairway salad heaven! Try it and let us know what you think!

PACT (Peppers, Asparagus, Crab, Tomato) Salad

By @LifesLittleLookBook for Fairway

Prep Time: 15-20 minutes; Cook Time: 10 minutes; Serves: 2-3 people


  • 2 tbsps Fairway Extra Virgin Olive Oil
  • 1 tbsp Faiway Balsamic Vinegar
  • Salt and pepper
  • 12 spears organic small asparagus, ends trimmed 2 inches
  • Vegetable oil cooking spray
  • 1 shallot, chopped
  • 3 heirloom tomatoes, seeded and diced
  • 1/2 lb chopped or canned crabmeat
  • 1 cucumbers, seeded and diced
  • 2 finely sliced green onions
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tbsp nonfat plain yogurt
  • Juice of ½ lime
  • 1 tbsp chopped fresh cilantro


  1. Turn on broiler. In a bowl, whisk together oil, vinegar, salt and pepper; set aside.
  2. Place asparagus on a baking sheet with sides; spray with cooking spray; roll each spear until fully coated in oil.
  3. Broil asparagus until spears begin to brown, 8 to 10 minutes. Remove from sheet; set aside to cool. Chop into 1-inch pieces.
  4. In a bowl, combine shallots and tomatoes. Season with salt and pepper; set aside.
  5. In a second bowl, combine crabmeat, cucumbers, and green onions. Season with salt and pepper; set aside.
  6. In a third bowl, place bell peppers; drizzle with 1 tsp reserved vinaigrette; set aside.
  7. In a fourth bowl, combine yogurt, juice, and cilantro. Season with salt and pepper; set aside.
  8. Place tomato mixture on each of 4 plates. Top with a layer of the crab mixture; add a layer of peppers (save some for garnish), then asparagus. Top each salad with 1-1/2 tsps yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.

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