A refreshing starter or light entrée, this salad from Food Network chef Ricardo Larrivée's cookbook Ricardo: Meals for Every Occasion is best with spring snow crab from the Gaspé and the Lower St. Lawrence River. The rest of the year, you can buy it in frozen pieces. For a change of pace, you can also make this recipe with lobster or fresh shrimp. The key is the subtle flavour of the sea.
Flesh of 2 avocados, cut in 1" cubes
1 English cucumber, peeled, seeded and cut in 1" cubes
1-1/2 cups fresh strawberries, quartered
3/4 lb. snow crab meat
Juice of 2 limes
3 tbsp olive oil
Salt and pepper
Step 1: In a bowl, gently toss all the ingredients. Season with salt and pepper. Serve immediately.
Makes 4 to 6 servings
Reprinted with permission from Ricardo Larrivée's Ricardo: Meals for Every Occasion (2009 Whitecap Books).