Snow Crab Salad

Ingredients

• 57 g fresh snow crab meat
• 28 g rainbow microgreens
• 454 g ripe tomatoes
• 300 g red bell peppers, divided
• 150 g yellow bell pepper
• 600 g English cucumbers
• 300 g small jicama
• 60 g red radishes
• 80 g celery stalks
• 200 g large red onion
• 15 g green onion
• 1 Niçoise olive (garnish)
• 120 g fresh lemon juice
• 240 g extra-virgin olive oil, divided
• Sea salt & freshly ground black pepper

Preparation

1. Blend 1 red bell pepper, tomatoes and jicama until smooth; strain through a fine sieve.
2. Season gazpacho with lemon juice, sea salt, pepper and ~1/2 cup EVOO. Chill 1 hour.
3. Finely dice remaining vegetables (peppers, cucumber, radishes, celery, red & green onion).
4. Gently mix snow crab with half the diced vegetables and a drizzle of EVOO; season lightly.
5. Pour chilled gazpacho into a shallow bowl. Set a ring mold in the center; pack in the crab mixture.
6. Top with thin cucumber slices and microgreens. Garnish with the remaining diced vegetables and a Niçoise olive.

Nutrition (per serving, estimate)

Calories	320 kcal
Total Fat	22 g
Carbohydrates	15 g
Protein	18 g
Fiber	4 g