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A striking and elegant presentation of a delicious light salad - especially when you happen to have over-sized cucumbers growing in your vegetable garden!
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Ingredients:
1 large, fresh long cucumber
1 cup lump (cooked) crabmeat
8 cherry tomatoes, cut in half
1 stalk celery, cut into 1/4" pieces
5 leaves of purple or Thai basil
2 sprigs of fresh, curly parsley
1 tsp olive oil
Fresh-squeezed lemon juice to taste
(Pink) sea salt to taste
Fresh-ground (pink) peppercorns to taste
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Instructions:
Cut cucumber in half lengthwise.
Carefully scoop seeds and soft part of cucumber flesh and set aside, leaving approx 1/4 inch walls (with skin on) in place. Place pulp from 1/2 cucumber in medium mixing bowl.
Add all other ingredients and mix carefully into cucumber boats, heaping atop.
(For a refreshing accompaniment, put pulp from 2nd half cucumber into pitcher of water with remainder of lemon.)
- Serves: 1-2
- Cuisine: American (general)
- Cooking method: -Select (optional)-
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Elegant evenings, Light fare, Picnics, Spring favorites, Summer favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 15-30 minutes
- Specialty Diets: FODMAPs-friendly, Paleo
Published in
Appetizers & Snacks
