Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Servings: 0
Ingredients
- 1 tablespoon grated lemon rind
- 5 tablespoons fresh lemon juice divided
- 1 tablespoon extravirgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 cup thinly sliced basil leaves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels about 2 ears
- 1/4 cup chopped red bell pepper
- 2 tablespoons finely chopped red onion
- 1 lb. lump crabmeat shell pieces removed
- 8 slices 1/4-inch-thick ripe beefsteak tomato
- 2 cups cherry tomatoes halved
Instructions
- Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
- Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates and season with sea salt & freshly ground pepper. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Notes
Recipe By: COOKING LIGHT
Serving Size: 4
Serving Size: 4
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