Side

Summer Tomatoes, Corn, Crab and Avocado Salad

Sweet lump crab mingles with juicy tomatoes, creamy avocado, and smoky roasted corn in a bright lime olive oil dressing. Fresh cilantro and a hint of jalapeño add a lively, zesty finish that tastes like pure summer.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Summer Tomatoes, Corn, Crab and Avocado Salad
Total
15 min
Prep
15 min
Serves
7

Nutrition per Serving

Calories
131
Protein
9g
Carbs
12g
Fat
6g
Fiber
4g
Sugar
3g
Sodium
264mg

Ingredients

  • 12 oz lump crab meat
  • 1 pint grape tomatoes (cut in half)
  • 1 hass avocado (diced)
  • 2 hot peppers such as serrano or jalapeños (diced fine (seeds removed for mild))
  • 1 1/2 cup roasted corn kernels
  • 1/3 cup chopped red onion
  • 2 limes (juice of (or more to taste))
  • 1 tsp olive oil
  • 2 tbsp chopped cilantro
  • salt and fresh pepper, to taste

Instructions

  1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn.
  4. Combine all the ingredients together, add cilantro and gently toss.
  5. Adjust lime juice, salt and pepper to taste.