Bocconcini and Crab-flavoured Pollock Salad

Bocconcini and Crab-flavoured Pollock Salad
  • 2 servings
  • 0:20 Preparation
  • 0:00 Cooking
  • 0:20 Total Time


Add all
  • 1

    stalk celery

  • 1

    apple, or cantaloupe, slices

  • 2

    bocconcini balls

  • 2 tsp.
    (10 mL)

    Dijon mustard

  • 1 tsp.
    (5 mL)

    extra virgin olive oil

  • 1/4 cup
    (60 mL)

    plain yogurt

  • 5 oz
    (170 g)

    crab-flavoured pollock

  • 1 tsp.
    (5 mL)

    pine nuts

  • pecans to taste


Slice celery fine. Set aside.

Halve and core apple.

Cut apple into thin slices. Set aside.

Halve bocconcini balls, then dice.

In a small bowl, combine mustard with olive oil and yogurt.

Cut crab-flavoured pollock sticks into bite-size pieces.

In a large salad bowl, mix pollock with celery, apples and bocconcini.

Toss with mustard-yogurt dressing, pine nuts and pecans.

Serve with multigrain bread.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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