Summer Crab Salad

  • Prep Time: 10m
  • Cook Time: 5m


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

Leave a Reply

Your email address will not be published. Required fields are marked *