Spanish Crab Salad
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This Spanish Crab Salad is one of my favorite dishes to make when I want something impressive but don't have much time. Since there's no cooking involved, you can have it on the table in just fifteen minutes, which makes it perfect for busy weeknights or when unexpected guests arrive. The fresh crab meat is wonderfully sweet and pairs beautifully with the bright flavors of sherry vinegar and lime. I love that red peppers are packed with vitamin C, which is great for your immune system, and they add such a vibrant color to the plate. The beauty of this salad is how simple it is to throw together while still feeling like restaurant quality. You just need good ingredients and a few minutes to combine them, and you've got a delicious, healthy meal that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 400 glump crab meat(fresh, picked over for shells)
- 200 gmixed salad greens(romaine and arugula blend)
- 200 groasted red peppers(jarred, sliced into strips)
- 250 gcherry tomatoes(halved)
- 80 gred onion(thinly sliced)
- 150 gcucumber(diced)
- 100 ggreen olives(pitted and halved)
- 20 gfresh cilantro(roughly chopped)
- 80 mlolive oil
- 30 mlsherry vinegar
- 25 mlfresh lime juice
- 1garlic clove(minced)
- 1 pinchsea salt and black pepper(to taste)
Detail level
Instructions
- 1
Whisk together the olive oil, sherry vinegar, lime juice, minced garlic, salt and pepper in a small bowl until emulsified.
Tip: Make the vinaigrette first so the flavors have time to meld while you prepare the vegetables.
- 2
Arrange the mixed greens in a large serving bowl or on individual plates as your base.
Tip: If using individual plates, arrange them all at once before adding the other components.
- 3
Scatter the red peppers, cherry tomatoes, red onion, cucumber, and green olives over the greens in an attractive pattern.
Tip: Keeping vegetables in distinct sections makes the salad look more colorful and appetizing.
- 4
Gently distribute the crab meat across the top of the salad, being careful not to break up the lumps too much.
Tip: Cold crab meat straight from the fridge works best as it maintains its delicate texture.
- 5
Drizzle the vinaigrette evenly over the entire salad just before serving.
Tip: Add dressing right before eating to prevent the greens from wilting.
- 6
Finish with fresh cilantro sprinkled over the top and serve immediately with extra lime wedges on the side.
Tip: Fresh herbs added at the end brighten all the flavors and add visual appeal.
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