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 crab corn avocado salad

A delicious salad - with Asian flavors. Lovely for  a starter course or entree
Ingredients 

2 cups corn (fresh if available, or frozen and thawed)
½ cup grape tomatoes, halved
½ -1 cup cucumber
1 avocado, cut into 1/2-inch cubes (optional)
1 pound faux kosher crabmeat
1/2 - 1 cup scallions
rice noodles, cooked
3 T canola oil

Dressing
1 Tablespoon rice vinegar
Zest of one lime and 1 1/2 tablespoons fresh lime juice
Sea salt and freshly ground pepper to taste
1 Tablespoon sesame oil
1/4 cup cilantro or basil, chopped
2 T soy sauce
1 teaspoon sugar
½ teaspoon garlic chili paste


Directions 
Cook rice noodles according to package directions;  drain and set aside 
In a large serving bowl, combine salad ingredients except noodles 
Mix dressing and pour over the salad. Gently toss to mix and taste for seasoning, adding salt or pepper, if desired.
Just before serving, add noodles and toss.  Garnish with additional cilantro or basil, if desired. 
Approximately 6-8 servings 

Notes

Kosher: salad, parve

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