Name: Chilled Crab & Summer Vegetable Salad with Lemon-Herb Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 6 oz lump crab meat (picked over for shells); 1 cup cooked farro, cooled (or substitute cooked quinoa); 1 cup cherry tomatoes, halved; 1 small cucumber, diced; 1/2 cup sweet corn kernels (fresh or thawed from frozen); 1/2 cup snap peas, sliced on the bias; 1/4 cup thinly sliced red onion; 2 tbsp chopped fresh dill; 2 tbsp chopped fresh parsley; Zest of 1 lemon; 2 tbsp fresh lemon juice; 3 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; Salt and black pepper, to taste

Chilled Crab & Summer Vegetable Salad with Lemon-Herb Vinaigrette

TenderMelon9734

This chilled crab and summer vegetable salad is the answer to a hot day when you want something light, fresh, and satisfying without turning on the stove. Tender crab pairs with juicy cherry tomatoes, crisp cucumbers, sweet corn, and snap peas—all tossed with hearty farro and a zippy lemon-herb vinaigrette. The recipe is flexible: use your freshest CSA vegetables and swap in quinoa for farro if you like. Every bite delivers a cool burst of flavor, making it perfect for a quick dinner or elegant lunch, especially when Minnesota summer produce is at its peak.

Ingredients

Instructions

In a large bowl, combine the cooled cooked farro, cherry tomatoes, cucumber, corn, snap peas, and red onion.
In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, and olive oil. Season with salt and pepper to taste.
Pour the vinaigrette over the vegetables and farro. Toss gently to combine and let sit for 5 minutes to allow flavors to meld.
Add the crab meat, dill, and parsley to the salad. Gently fold together to avoid breaking up the crab too much.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.
Serve chilled or at cool room temperature. Optionally, plate over a bed of greens or scoop into lettuce cups for extra freshness.