Crab or kanikama salad - Pilar Hernández's Chilean Kitchen
This crab or kanikama salad is festive and very tasty.
Ingredients · Servings 4
- 250 grams of shredded and cleaned crab meat or kanikama
- 2 tablespoons of mayonnaise
- 1 teaspoon of Dijon mustard
- fresh dill
- salt and pepper
- 4 cups of leafy greens: baby lettuce, mixed greens, or chopped Boston lettuce
- 1 cup of halved cherry tomatoes
- 1 cup of cooked corn
- 1/2 roasted and chopped red or orange bell pepper, cut into strips
- 1 avocado
- olives
- juice of 2 lemons
- olive oil
- shall
- pepper
Method · PT-497396H57M20S
- To prepare the crab: In a bowl, mix the mayonnaise, mustard, salt, pepper, and chopped dill. Taste and adjust the seasoning. Add the crab and gently stir to avoid breaking the crab meat. Taste and adjust the seasoning if necessary. Place in a sealed bowl and refrigerate.
- For the salad dressing: Place the juice of two lemons in a jar, add an equal amount of olive oil, salt, and pepper. Shake vigorously for 10 seconds to emulsify, then taste and adjust the seasoning. Leave at room temperature if using within 2 hours; otherwise, refrigerate and remove 15-20 minutes before using. Shake again before dressing the salad.
- To serve: In a large bowl, combine the lettuce leaves, corn, avocado, tomato, and bell pepper. Dress with about half of the prepared dressing and taste, adding more if needed. Place the salad on a plate and put the crab in the center. Garnish with dill if desired. Serve.
The practical thing about this salad is that everything can be prepared in advance: the crab, the vegetables and the dressing, and you only need to dress the vegetables and serve at the last minute.
Description
A delicious salad.
- ½ roasted and chopped red or orange bell pepper.
- 2 lemons
