Cucumber, corn and crab salad

We serve this salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens.

1 1 / 2 cucumbers, peeled, seeded, and cut into 1 / 4 -inch dice

Coarse salt

1 pound jumbo lump crabmeat, picked over and rinsed

2 ears corn, kernels cut from cobs

1 / 2 small red onion, finely diced

1 avocado, peeled, pitted, and cut into 1 / 4 -inch dice

Cucumber Vinaigrette

Freshly ground pepper

• Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in the refrigerator 30 minutes. Rinse and drain well; discard the liquid.
• Combine the crabmeat, corn, onion, avocado, cucumber, And1 / 2 cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to serve.
• SERVES 4 TO 6