Crab, Corn, and Tomato Salad With Lemon-Basil Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Best if made ahead so flavors meld. I serve ours with bread. Sometimes have added cooked barley. I used canned crab instead of the expensive stuff. Ingredients:
1 tablespoon lemon zest |
3 tablespoons lemon juice |
1 tablespoon olive oil |
1 teaspoon honey |
3/4 teaspoon dijon mustard |
1/4 teaspoon salt (to taste) |
1/4 teaspoon lemon pepper |
3 tablespoons lemon juice |
1 cup fresh corn kernels, about 2 ears |
1/3 cup fresh basil, thinly sliced |
1/4 cup red bell pepper, chopped |
2 tablespoons green onions, sliced |
1 lb lump crabmeat, shell pieces removed |
8 slices beefsteak tomatoes, cut in 1/4 inch slices |
1 avocado, chunked |
Directions:
1. Combine dressing: zest, lemon juice, oil, honey, mustard, salt, and pepper in a cup, stir well, remove about 1/4 cup of dressing mixture and put into medium size bowl for salad for step 2. RESERVE rest of dressing for topping tomato/avocado mixture later for Step 4.
2. Into medium sized bowl ( that you have the 1/4 cup of dressing), add the additional 3 tablespoons of lemon juice, corn, basil, bell pepper, onion, and crab; toss gently.
3. Arrange 2 tomato slices and 1/4 avocado onto each of 4 plates.
4. Drizzle about 1 teaspoon of reserved dressing in cup over each tomato/avocado mixture.
5. Divide corn and crab salad between plates.
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