This is a perfect light and refreshing salad for a summer lunch!
1 lb/455 g fresh crabmeat, picked through to remove small pieces of shell and cartilage
2 cups/360 g cucumber, peeled and chopped
4 cups/805 g papaya, chopped
1 serrano pepper, minced
1 tbsp/2 g cilantro, chopped
1 tbsp/2 g mint, chopped
FOR THE VINAIGRETTE:
2 tbsp/30 ml fresh orange juice
2 tbsp/30 ml fresh lime juice
1 tbsp/15 ml champagne vinegar
1 tbsp/15 ml extra-virgin olive oil
sea salt and pepper to taste
In a large bowl, combine crabmeat, cucumber, papaya, serrano pepper, cilantro and mint. In a small bowl, whisk together orange juice, lime juice, champagne vinegar and olive oil to make the vinaigrette. Toss salad with vinaigrette. Adjust salt and pepper to taste.