Stone Crab Salad
Chilled salad featuring stone crab claws with crisp vegetables and citrus vinaigrette. Cold salad assembled fresh, served as a light appetizer or main course.
Ingredients
Method
Chop romaine lettuce into bite-sized pieces and place in a large salad bowl.
Dice celery and cucumber; halve cherry tomatoes; thinly slice red onion.
Add celery, cucumber, cherry tomatoes, and red onion to the bowl with lettuce.
Whisk together lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper in a small bowl.
Arrange chilled stone crab claws on top of the salad mixture.
Drizzle vinaigrette over the salad and toss gently to combine.
Divide among serving plates and garnish with fresh parsley and sunflower seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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