Crab, Corn, and Tomato Salad With Lemon-Basil Dressing

WiGal's Note:

My variation of recipe from Cooking Light. Best if made ahead so flavors meld. I served ours with bread. I increased the basil b/c we love basil-think cilantro might be good sub. Also, think if you added cooked barley it would be good. I used canned crab instead of the expensive stuff.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Dressing for salad

• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• ¾ teaspoon Dijon mustard
• ¼ teaspoon salt (to taste)
• ¼ teaspoon lemon pepper

Corn or crab salad

• 3 tablespoons lemon juice
• 1 cup fresh corn kernels , about 2 ears
• 1⁄3; cup fresh basil , thinly sliced
• ¼ cup red bell pepper , chopped
• 2 tablespoons green onions , sliced
• 1 lb lump crabmeat , shell pieces removed

For plating

• 8 slices beefsteak tomatoes , cut in 1/4 inch slices
• 2 cups cherry tomatoes , halved
• 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. RESERVE rest 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, 1/2 cup of the halved cherry tomatoes, and 1/4 avocado onto each of 4 plates.
4. Drizzle about 1 teaspoon of reserved juice mixture from cup over each tomato/avocado serving.
5. Top each serving with 1 cup of the corn and crab mixture from large bowl.