Wednesday, September 14, 2011

Crab & Papaya Salad

This is a light, summery salad that can be served as a first course or an appetizer, or a light lunch or dinner.

3 cups papaya, diced and peeled
1 pound lump crabmeat
1 orange bell pepper, diced
1 yellow bell pepper, diced
1/2 cup thinly sliced green onions
1 finely chopped jalapeño pepper
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons cider vinegar
3 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

In a large bowl, mix papaya, green onions, jalapeño pepper, bell peppers and crab meat.  In another bowl, combine canola oil, lemon juice, cider vinegar, sugar, black pepper, and salt, stirring with a whisk.  Drizzle vinegar mixture over crab mixture and mix.  Chill before serving.  Enjoy!

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