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Charred and Herbed Corn Salad with Crab Recipe

Charred and Herbed Corn Salad with Crab Recipe

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Ingredients:

Serving

4 ears corn , kernels cut from cob
2 leeks, white parts only, thinly sliced
2 cloves garlic, minced
2 avocados - peeled, pitted, and diced into 1-inch chunks
1/2 lemon, juiced
5 tbsp vegetable oil
1 tbsp rice vinegar
1 tbsp chopped fresh basil
1 tsp salt
1/2 tsp chopped fresh tarragon
2 (6 oz) cans lump crabmeat, drained and flaked

Directions:

Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
Toss diced avocado with lemon juice in a separate bowl to avoid browning.
Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	289.1 Kcal (1210 kJ)
Calories from fat	200.56 Kcal
		% Daily Value*
Total Fat	22.28g	34%
Sodium	407.57mg	17%
Potassium	553.92mg	12%
Total Carbs	22.51g	8%
Sugars	3.81g	15%
Dietary Fiber	7.26g	29%
Protein	5.76g	12%
Vitamin C	17.4mg	29%
Iron	2mg	11%
Calcium	31.4mg	3%

Amount Per 100 g
Calories	154.4 Kcal (646 kJ)
Calories from fat	107.11 Kcal
		% Daily Value*
Total Fat	11.9g	34%
Sodium	217.67mg	17%
Potassium	295.83mg	12%
Total Carbs	12.02g	8%
Sugars	2.04g	15%
Dietary Fiber	3.88g	29%
Protein	3.07g	12%
Vitamin C	9.3mg	29%
Iron	1mg	11%
Calcium	16.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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