Description
Sweet crab meat and juicy tomatoes mingle in a light, bright salad. Perfect for a summer lunch or light dinner.
Ingredients
Units
Scale
- 1/8 tsp pink pepercorn salt
- 227 g (8 oz) jumbo lump crab meat
- 1/4 small red onion
- 1 loose handful of watercress
- 178 ml (3/4 cup) cherry tomatoes
Instructions
- Whisk sugar, vinegar, olive oil, and garlic together in a bowl.
- Add crab meat and toss to combine.
- Cut tomatoes, watercress, and onion, then plate.
- Add crab.
- Sprinkle with salt and pepper.
Notes
- For best flavor, use high-quality, fresh lump crab meat.
- If you don’t have pink peppercorn salt, regular sea salt and freshly cracked black pepper are a good substitute.
- Store leftover salad in an airtight container in the refrigerator for up to 24 hours. The tomatoes may release some liquid.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 100