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

Submitted by WiGal

"Best if made ahead so flavors meld. I serve ours with bread. Sometimes have added cooked barley. I used canned crab instead of the expensive stuff."

 

• Ready In: 15mins
• Ingredients: 15
• Serves: 4

ingredients

• Dressing for salad

• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 3⁄4 teaspoon Dijon mustard
• 1⁄4 teaspoon salt (to taste)
• 1⁄4 teaspoon lemon pepper

• Corn crab salad

• 3 tablespoons lemon juice
• 1 cup fresh corn kernels, about 2 ears
• 1⁄3 cup fresh basil, thinly sliced
• 1⁄4 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
• 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 for step 2. RESERVE rest of dressing 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 and 1/4 avocado onto each of 4 plates.
4. Drizzle about 1 teaspoon of reserved dressing in cup over each tomato/avocado mixture.
5. Divide corn and crab salad between plates.