Crab Corn Tomato Salad
Simple and easy tomato salad made with corn, bell peppers, and crab meat, tossed in a zesty honey mustard dressing.
Servings: 6
Ingredients
- 1 tablespoon lemon zest
- 5 tablespoons fresh lemon juice divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels about 2 ears
- 1/4 cup basil leaves thinly sliced
- 1/4 cup yellow bell pepper chopped
- 2 tablespoons red onion finely chopped
- 1 pound crabmeat chopped
- 2 cups cherry or grape tomatoes halved
Instructions
- In a mixing bowl, combine 1 tablespoon lemon zest, 5 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 1 teaspoon honey, and 1 teaspoon Dijon mustard. Mix until well combined.
- Season with 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, whisk again and set aside.
- Thinly slice the 1/4 cup basil leaves and chop the 1/4 cup yellow bell pepper and 2 tablespoons red onion. Cut the 2 cups cherry or grape tomatoes in quarters.
- Now combine the 1 cup fresh corn kernels, 1 pound crabmeat, red pepper, onion, basil, and tomatoes to a large bowl.
- Pour the dressing on top of the veggies and toss until well coated with a super delicious dressing. Garnish with fresh basil leaves.
- Cover the bowl with a cling film and refrigerate for at least 30 minutes to enhance the flavors. Toss the salad twice during the chilling process.
- Serve and enjoy!
Notes
Substitutes:
- lime will work in place of lemon
- use maple syrup in place of honey
- in place of red onions, use sweet onions
- If you don't have any olive oil, use avocado or grapeseed oil
- to make this vegan or vegetarian, skip the crab meat and maple syrup
Nutrition
Calories: 126kcal | Carbohydrates: 10g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 845mg | Potassium: 358mg | Fiber: 1g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg