Cucumber-Grape Salad with Crab

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If you are looking for an unusual light meal idea, this just may be your recipe. Red grapes combine with cucumbers and grape tomatoes (cherry tomatoes would be just fine) and scallions to make a delicious and refreshing seasonal salad.

When you add in some crab, it elevates this salad from being just unusual (but delicious) into something that tastes decadent.

We really enjoyed this salad last night. It really hit the spot. The cool thing is that you can use fresh crab or canned crab or even imitation crab, if that's what you like. I know that the dressing sounds weird, but you'll have to taste it to know that it's absolutely delicious!

This salad will store in the fridge for about 3 or 4 days. It does taste better after it sets for a day.

 Cucumber Grape Salad  with Crab

2 cups red grapes, halved

2 cups English cucumbers, sliced in half lengthwise and cut into half moons

2 cups grape tomatoes, halved

3 scallions, thinly sliced on a diagonal

4.5 ounces of crab (canned, fresh or imitation)

For the dressing:

1 tablespoon apple cider (or if you've made any of the fruit vinegar that I have previously blogged about, use one of those...especially if you've made strawberry!!)

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1/8 teaspoon ground ginger

2 teaspoons poppy seeds

1/2 cup strawberry Greek yogurt

French grey salt, to taste (you can use whatever salt you have on hand, I just happen to have this)

Whisk the dressing together to combine, in a small bowl. Set aside.
Mix all the salad ingredients together in a large bowl. Add dressing. Toss to combine. Cover and refrigerate a few hours to chill.
Store leftovers, covered, in the fridge, for up to 3 days. 

Note: This recipe is easy to cut in half as this will make about 6 dinner serving sizes.