This creative summer salad has been a Stroudsmoor appetizer for several community events, including the President’s Dinner for East Stroudsburg University. Chefs David and Gerard have modified the salad to work with other fruits and vegetables like – avocado, papaya, tomato, artichoke or fennel. Each change becomes the perfect fit for the main course of the menu.
- In a medium bowl carefully mix together the first eight ingredients – gingerly blending until well mixed. Chill for 30-minutes to an hour.
- Use your ring molds for plate presentation, place molds on individual plates, spoon equal amounts of the crab mango cucumber salad into the ring molds, press down lightly with the back of a spoon, fill again.
- Remove rings making sure the salad appears to have a domed top, garnish with matchsticks of mango and cucumber, add mint sprigs and serve with flatbread like Naan or Pita.
Pick Your Plate:
Try a Triangle Plate – placing the salad in the center of the triangular plate, finish with your garnish. Cut the flatbread in triangular pieces and serve it with a side of seasoned olive oil.