It's that time of year again where salads are prevalent everywhere. Some are lighter than others but all of them are refreshing when we make a simple meal out them or pair them up with our favorite main dishes or a classic picnic.
The original recipe for this salad calls for seeded sliced cucumbers as a garnish. Because this salad uses a base of olive oil and lemon juice, I like to mix the cucumbers right in, sliced or cubed, they are delicious. But, you can make the call on that as always. And I toss the cucumbers in right before serving to keep them crisp.
Another add in choice here would be some sliced fresh avocado. I personally love avocados but not everyone does,
but you could easily use them as a garnish, sprinkled with a little lemon or lime juice to prevent browning.
Snow Crab can be purchased fresh or frozen. It is not quite as expensive as King Crab but is very easy to work with and the meat pulls out of the shell nicely. Boil a few inches of water with a teaspoon of sea salt. When water has come to a boil, add in your snow crab and let the water boil again. Cook for about ten to fifteen minutes.
Let cool and then crack and remove meat, which can easily be done, with a nutcracker. If you're doing this the day before you make your salad, cover, and place a small slice of lemon in your container and you will be ready the following day to make your salad.
What you will need:
Boil these with a pinch of sea salt and cool slightly.......1 pound of Red Russet Potatoes (quarter smaller russets or large cubes if not using the little russets)
1 cup of Snow Crab Meat
2-4 sweet green onions (scallions) diced fine
2 tablespoons of chopped flat parsley
½ teaspoon of fresh grated lemon zest (peel)
2 tablespoons olive oil
1 tablespoon of lemon juice
Fresh cracked pepper and sea salt to taste (you may prefer not to add extra salt depending on the saltiness of the crab meat. Decide after all ingredients have been mixed together)
Lightly toss the above ingredients together and then add in your cucumber and toss again or garnish only with sliced cucumbers and sea salt.
This salad is typically served on a shredded bed of iceberg lettuce or you can use mixed greens also.
