We serve this salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens.

　　

Ingredients

serves 4 to 6

　　1 1/2 cucumbers, peeled, seeded, and cut into 1/4-inch dice

　　Coarse salt

　　1 pound jumbo lump crabmeat, picked over and rinsed

　　2 ears corn, kernels cut from cobs

　　1/2 small red onion, finely diced

　　1 avocado, peeled, pitted, and cut into 1/4-inch dice

　　Cucumber Vinaigrette (recipe follows)

　　Freshly ground pepper

　　

Cucumber Vinaigrette

1/2 cucumber, peeled and seeded

　　2 tablespoons sherry vinegar

　　2 tablespoons Dijon mustard

　　1 tablespoon chopped fresh tarragon

　　1/2 cup grapeseed oil

　　Coarse salt and freshly ground pepper

　　(makes about 1 cup)

　　

Step 1

Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in the refrigerator 30 minutes. Rinse and drain well; discard the liquid.

　　

Step 2

Combine the crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to serve.

　　

Cucumber Vinaigrette

Step 3

Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.