Recipe: Spicy Sriracha Crab & Cucumber Salad with Green Onions & Microgreens

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Makes: 1 Serving

 This Japanese-inspired salad is delicious, refreshing and, best of all, it’s easy to make! You can normally find this meal at a sushi restaurant, and now you can make it right at home. With just a few simple ingredients you can have this for lunch or as a salad when you have guests over. The flavors are so rich and delicious you won’t want to stop eating it!

• 1 large cucumber, spiralized
• 4 oz jumbo lump crab meat
• ½-1 whole avocado, mashed
• 1 tbsp vegan mayo
• 2 tsp Sriracha
• A pinch of salt
• Rice vinegar to taste, for the cucumber

Garnish:

• Hamama Garlic Greens
• Hamama Microgreens
• Toasted sesame seeds
• 1 tbsp gluten free panko bread

1. Take out your cucumber and peel off the outer skin. Then you will want to spiralize your cucumber into noodles. Set aside in a bowl once ready.

2. Drizzle a little rice vinegar onto the cucumber noodles and mix well.

3. Get out your crab next and mix it with the mayo and sriracha until well combined.

4. Slice your avocado and get out your garnishes.

5. Add the crab mixture on top of your noodles, followed by the avocado slices, panko bread, sesame seeds, a little salt and your hamama microgreens or garlic greens and enjoy!