Fresh Tomato and Crab Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables. This recipe is low calorie, low fat and gluten-free. NOTE: After making this fabulous salad, I recommend a light sprinkle of Old Bay Seasoning atop the salad right before serving. makes it pretty and tastes great too. Ingredients:
2 1/2 lbs ripe heirloom tomatoes, cored and chopped |
1 lb cooked crabmeat |
1/4 cup chopped fresh chives |
1/4 cup lemon juice |
1 teaspoon lemon zest |
salt |
white pepper |
3/4 cup low-fat sour cream |
2 tablespoons chopped fresh dill |
1 tablespoon dijon mustard |
Directions:
1. Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
2. Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
3. Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.
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