Cucumber Corn And Crab Salad Recipe

Ingredients

1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice

Coarse salt

1 pound jumbo lump crabmeat, picked over and rinsed

2 ears corn, kernels cut from cob

1/2 small red onion, finely diced

1 avocado, peeled, pitted, and cut into 1/4-inch dice

Cucumber Vinaigrette

Freshly ground pepper

Preparation

Sprinkle cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in refrigerator 30 minutes. Rinse and drain well; discarding liquid.

Combine crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in refrigerator until ready to serve.