Fresh Tomato and Crab Salad

Submitted by januarybride

"As stated on the Whole Foods website, "Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal. Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables." This recipe is low calorie, low fat and gluten-free. NOTE: After making this fabulous salad, I recommend a light sprinkle of Old Bay Seasoning atop the salad right before serving. . .makes it pretty and tastes great too!"

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 6 salads
• Serves: 6

ingredients

• 2 1⁄2 lbs ripe heirloom tomatoes, cored and chopped
• 1 lb cooked crabmeat
• 1⁄4 cup chopped fresh chives
• 1⁄4 cup lemon juice
• 1 teaspoon lemon zest
• salt
• white pepper
• 3⁄4 cup low-fat sour cream
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard

directions

1. Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
2. Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
3. Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.