Summer Crab Salad

  • Prep Time:10m
  • Cook Time:5m


    • 8 ounces Crab
    • 1 ½ Tablespoon Mint, chopped
    • ½ Teaspoon Cracked Black Pepper
    • 1 teaspoon Salt
    • 1 tablespoon Sugar
    • 1 tablespoon Shallot, Red Onion or White of Scallion, chopped
    • 2 tablespoons Orange Juice
    • 1 Lime, juiced
    • 1 Lemon, juiced
    • Vinaigrette
    • Salt & Cracked Black Pepper
    • 1 2 Cups Watermelon, diced
    • 2 Avocados, peeled and thinly sliced
    • 3 cups Loosely Packed Seasonal Greens (such as pea greens, pea shoots, watercress, baby arugula)
    • 2 Ripe Tomatoes, sliced, heirloom if available
    • 1 Large Seedless Cucumber, peeled and shaved into long strips
    • 4 tablespoons Extra Virgin Olive Oil


    1. Combine all ingredients for the vinaigrette, except the oil, in a blender or in a cup with a stick blender. Briefly blend to combine. With the blender running, slowly add the oil in a steady stream to emulsify. Season the tomato slices with salt & pepper. In separate bowls toss the cucumber ribbons and the greens with a small amount of the vinaigrette to lightly coat. Using a ring mold, place the tomato slices in the bottom, top with the cucumber, then the greens, followed by a layer of the crab and top with the sliced avocado. Season the avocado with salt. Place a small amount of the vinaigrette on the plate and place the watermelon cubes around the plate.

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