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Corn, Crab, and Tomato Salad

Corn, Crab, and Tomato Salad
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Prep Time: 0 min Serves: 4
Cooking Time: 0 min Yield: 4 Servings
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Chock full of lean protein, crunchy sweet corn, and juicy tomatoes, this summer salad is a favorite of New York City based registered dietitian Sharon Richter. “I love that I can use fresh Jersey corn from the farmers market and basil from my herb garden,” she says. “And the red tomatoes provide lycopene, which helps protect my skin from sun damage.”



1 tablespoon grated lemon rind
5 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon honey
½ teaspoon Dijon mustard
1 cup corn kernels
¼ cup thinly sliced basil leaves
2 tablespoons finely chopped dill
2 tablespoons finely chopped red onion
1 pound lump crabmeat
2 cups cherry tomatoes, halved
2 large tomatoes sliced

Combine lemon rind, 4 tablespoons of the lemon juice, olive oil, honey, and mustard in a large bowl and whisk well. Add in basil, dill, onion, and crabmeat and mix until coated. Add cherry tomatoes and gently mix. Arrange 2 tomato slices on each plate and top with ¼ corn and crab mixture. Drizzle remaining 1 tablespoon of lemon juice over each.

Makes 4 servings

Per serving: 242 calories, 5.5g fat, 18g carbohydrates, 3.5g fiber, 30g protein.


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