Chill out with this satisfying seaside dish
August days at the beach are long, sun-kissed affairs that revolve around collecting seashells, paddling through the surf and casting lines between the waves. It’s easy — and fun — to work up an appetite on the coast.
Served in heaping scoops atop ripe, buttery avocados, this chilled salad becomes a satisfying, yet light, summer meal. Fluffy quinoa is spiked with tangy horseradish and doused in bright lemon juice. Fresh herbs, sweet tomatoes and luscious jumbo lump crabmeat complete this seaside dish.
Gulf Crab Quinoa Salad
Servings: 8 to 10
2 cups of quinoa
½ pound cherry tomatoes, sliced in half
½ red onion, finely chopped
2 garlic cloves, minced
4 teaspoons horseradish
1 pound jumbo lump crabmeat
¼ cup quality mayonnaise
½ teaspoon agave nectar
Juice of 2 lemons
Hot sauce, to taste
Kosher sea salt and freshly ground black pepper
Bunch of fresh Italian parsley, roughly chopped
Bunch of fresh cilantro, roughly chopped
Handful of fresh dill, roughly chopped
Prepare quinoa according to the package directions. Transfer cooked quinoa to a large bowl and add tomatoes, onion, garlic, horseradish, crabmeat, mayonnaise, agave nectar and lemon juice; stir to combine.
Season with hot sauce, salt and pepper, to taste. Cover and chill in refrigerator until ready to serve. Add chopped herbs right before serving. Finish with fresh cracked pepper.
Peel, pit and halve avocados. Top with generous scoops of salad and serve.
Alicia Cahill is the owner of The Kitchen Chick, 528 23rd St. in Galveston.