• First, prepare the dressing. Cover and set aside the dressing until ready to serve.

Making Hard-Boiled Eggs:

• Next, cook the eggs. Place the eggs into a saucepan filled with cold water. Salt the water generously, then bring the eggs to a boil over medium-high heat.
• Set a time for 6 minutes for soft-boiled eggs, or 9 minutes for hard-boiled eggs. Immediately after cooking, remove the eggs into a bowl filled with ice to stop the cooking process.
• Once the eggs are cooked, peel them and set aside.
• Cook the asparagus next. Preheat the oven to 425F and line a small baking sheet with parchment paper.
• Wash the asparagus, then gently snap off the fibrous ends of each asparagus spear and lay flat on the baking sheet.
• Drizzle the asparagus with olive oil and season with salt and pepper. Roast for 10 to 12 minutes, just until the asparagus is tender.

Shelling the Crab:

• To clean king crab, I recommend protecting your hands with safety cut gloves since the shell is quite spiny and spiky!
• First, split each leg into manageable pieces by snapping first down then up on each joint. Gently pull the joints apart, revealing the meat inside.
• If the meat doesn’t pull out right away, use scissors to cut the shell lengthwise and pull out the meat. For smaller pieces caught in the shell, use a chopstick to push it out.
• Keep the crab well chilled until ready to arrange the salad!

Preparing the Veggies:

• Thinly slice the cucumbers and radish. Cut the cherry tomatoes in half. Slice the lemon into wedges, too. Thinly slice the red onion.
• Slice the avocado into quarters, then in half again to create thin wedges. Squeeze lemon juice over the avocado to keep it from browning.

Assembling the Salad:

• Use a large platter to assemble the salad. First, spread the lettuce along the edges, then fill up the center.
• Place the asparagus on either side of the platter. Sprinkle and spread the cucumbers, radishes, tomatoes, and red onion throughout the salad.
• Quarter the eggs and add them on top, along with avocado and lemon wedges. Sprinkle the whole capers over the salad.
• Add the shelled crab into the center of the salad. Give the dressing on last mix and spoon it over the salad generously. Serve extra salad dressing on the side.

Serving Suggestions:

• I enjoy this salad with toasted bread or warm garlic bread on the side. Squeeze lemon juice over each serving before enjoying.
• Need to serve it later? Simply cover and refrigerate the salad and dressing separately. Add the dressing right before serving.

Note:

• Calories calculated for salad only! Salad dressing adds an additional 52 calories per tablespoon.