How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette?

You need 13 ingredients. The key ingredients include: 2 tablespoons harissa, 3 tablespoons champagne vinegar, 1/4 cup canola oil, 1/4 cup extra-virgin olive oil, and more.

Summer Herb Salad With Fresh Crab, Quinoa Tabouleh,

Name: Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons harissa; 3 tablespoons champagne vinegar; 1/4 cup canola oil; 1/4 cup extra-virgin olive oil; kosher salt and freshly ground black pepper to taste; 1 pound backfin crabmeat, picked over; 2 tablespoons shallot, minced; 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil; 3 heads little gem or bibb lettuce, rinsed; 3/4 cup quinoa tabouleh; 1/2 cup each of fresh mint and basil leaves; 1/2 cup each of chopped dill and snipped chives

Fresh, crisp and full of flavor — this Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette is a must-try. Made with harissa, cha…

This Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette relies on simple, everyday ingredients such as harissa, champagne vinegar, canola oil and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 398 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

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Summer Herb Salad With Fresh Crab, Quinoa Tabouleh, And Harissa Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions