Summer Salad

This is a pretty refreshing side dish. For a less-spicy salad, remove the seeds and ribs from the jalapeño peppers.

There was no lump crab available at the supermarket when I went shopping for the salad ingredients, so I substituted some Japanese surimi (“SOO-ree-mee,” imitation crab). It was fine. Not excellent, but fine.

I suppose shrimp would do just as fine.

Ingredients

• LUMP CRAB, 12 ounces
• GRAPE TOMATOES, 1 pint, cut in half
• HAAS AVOCADO, 1 diced
• JALAPEÑO PEPPERS, 2 diced fine
• CORN KERNELS, 1½ cups roasted
• RED ONION, 1/3- cup chopped
• LIME JUICE, 2 tablespoons
• HONEY, 1 teaspoon
• OLIVE OIL, 2 teaspoons
• CILANTRO, 2 tablespoons chopped
• SALT and PEPPER to taste

Directions

1. In a small bowl, combine red onion, pinch of salt and pepper. Let stand least 5 minutes to mellow the flavor of the onion.
2. In a large bowl, combine chopped crab meat, tomatoes, avocado, jalapeño pepper and corn.
3. Combine all the ingredients together, add cilantro and gently toss.
4. Make a vinaigrette with the lime juice, honey and olive oil. Pour over the vegetables and gently toss.
5. Adjust with more lime juice, salt and pepper to taste.