Reviewed: Sep. 26, 2009

This was a fast, tasty, healthy lunch. I made it with canned chicken of the sea pink salmon and it tasted very good and refreshing. I will make this again.

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Reviewer:

Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Mar. 30, 2008

This salad is great for a light dinner on a summer night. The only thing I added was red pepper flakes to give it a little "kick". I would defiently make it again.

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Reviewer:

Tmenges

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Reviewed: Jan. 20, 2008

I thought I had imitation crabmeat in the freezer, but it turns out I had run out, so I substituted some Japanese fish cake sliced thin and halved. I also eyeballed the ingredient amounts rather than measuring everything out. It turned out delicious. Next time I'll try it with jumbo lump crab meat!

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