Cucumber, Corn, and Crab Salad

• 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 (recipe follows)
• Freshly ground pepper
• 1/2 cucumber, peeled and seeded
• 2 tablespoons sherry vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1/2 cup grapeseed oil
• Coarse salt and freshly ground pepper
• (makes about 1 cup)

1. Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl.
2. Cover with plastic wrap, and place in the refrigerator 30 minutes.
3. Rinse and drain well; discard the liquid.
4. Combine the crabmeat, corn, onion, avocado, cucumber, and 1/2 cup cucumber vinaigrette in a large bowl, and stir to combine.
5. Season with salt and pepper.
6. Store in an airtight container in the refrigerator until ready to serve.
7. Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth.
8. With the machine running, drizzle in the grapeseed oil; process until emulsified.
9. Season with salt and pepper.
10. Refrigerate, covered, up to 2 days.

cucumbers, salt, lump crabmeat, corn, red onion, avocado, cucumber, freshly ground pepper, cucumber, sherry vinegar, mustard, tarragon, grapeseed oil, salt

Taken from www.epicurious.com/recipes/food/views/cucumber-corn-and-crab-salad-392426 (may not work)