A creamy salad made with crab-flavoured seafood and mixed vegetables
This is a tale of two sisters. One sister has, for years, been bringing this seafood salad to every family gathering, holiday celebration and casual potluck. It is her signature dish. “What shall I bring?” she asks, and the answer is usually “Oh, why don’t you bring your delicious seafood salad?”. She agrees and everyone is happy, even the second sister. Sister #2 anticipates this amazing salad while she is busy making a moussaka or galaktoboureko as her contribution; a little tired and maybe frazzled, she is excited to know that there will be seafood salad on the table.
One of us loves orange! One of the brightest and most vibrant of colours, it just screams happiness, don’t you think? That’s part of the reason this carrot salad is so loved. How could you be sad, or stressed, or frustrated when you’re eating a salad that is joyful, refreshing and so, so easy to put together?
Carrots have long been a staple in our family meals. Our parents always tried to find ways to incorporate this versatile root veggie, super rich in beta-carotene and other vitamins and minerals, into our diet. They add carrots to their fakes and fasolatha, they add a few to the roasting pan when they make roasted lemon potatoes and to the chicken stock when they make avgolemono soup. When we were young, as we would head out to play, our parents would often pass us raw, peeled carrots that seemed to appear out of nowhere, to have as a snack. These were never chopped up into rounds or carrot sticks and placed neatly into a plastic bag; they didn’t have time for that. These were whole carrots, meant to be chomped on as Bugs Bunny would.