After having leftover ingredients from enjoying my favorite California Roll Bowls last evening, I decided to mix them together a little differently for a grain-free seafood salad that can be eaten alone, on a bed of lettuce, or on a sandwich.
To make this #dinnerdoneby9am I mix everything together in the morning, leaving out the avocado, refrigerate all day, then add the avocado just before serving.
-1/3 cup mayo
-1 Tbsp rice vinegar
-1 tsp Sriracha sauce
-1 pack imitation krab, shredded (I use my stand-mixer for this)
-1 avocado, diced
-2 scallions, sliced
-1 snack package seaweed sheets, thinly sliced
-1/4 cucumber, diced
-(optional) 1/8 cup pickled ginger, sliced
In a medium bowl, stir together mayo, vinegar and Sriracha. Add Remaining ingredients and stir. Serve immediately, or chill until serving. (If waiting longer than a half an hour to serve leave the avocado out until ready to serve.)
