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A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.

Summer Tomatoes, Corn, Crab and Avocado Salad

5 from 3 votes
A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.
Total Time: 15 minutes
Yield: 7 servings
Course: Appetizer, Dinner, Salad
Cuisine: Mexican

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 cups 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

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

Nutrition

Serving: 1cup, Calories: 131kcal, Carbohydrates: 11.5g, Protein: 9g, Fat: 6g, Sodium: 263.5mg, Fiber: 4g, Sugar: 2.5g
- WW Points: 1