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Corn, Crab, and Tomato Salad

by SusySedano  |  Jul 14, 2012

Corn, Crab, and Tomato Salad
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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.”

INGREDIENTS

SERVES 4

  • 5 tbsp Lemon Juice Raw
  • 1 tbsp Olive Oil
  • 1 tsp Honey
  • 1/2 tsp Dijon Mustard
  • 1 cup Corn Kernels
  • 1/4 cup Fresh Basil Leaves
  • 2 tbsp Red Onion
  • 1 lb Fresh Lump Crabmeat
  • 2 cups Cherry Tomato
  • 2 Tomato, Large
  • 1 tbsp Lemon Peel
  • 2 tbsp Dill Herb Blend

DIRECTIONS

1 Ingredients:
2 tablespoon grated lemon rind
3 tablespoons lemon juice
4 tablespoon olive oil
5 teaspoon honey
6 ½ teaspoon Dijon mustard
7 cup corn kernels
8 ¼ cup thinly sliced basil leaves
9 tablespoons finely chopped dill
10 tablespoons finely chopped red onion
11 pound lump crabmeat
12 cups cherry tomatoes, halved
13 large tomatoes sliced
14 Directions:
15 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.
16 Makes 4 servings
17 Per serving: 242 calories, 5.5g fat, 18g carbohydrates, 3.5g fiber, 30g protein.