Tuesday, December 10, 2013

Crab, Corn and Avocado Salad

If you are looking for a new and different salad, try this one.  The flavors were meant for each other.  Today is another fringed day outside and would be a good soup and salad day.

2 cups cooked frozen corn
1 avocado
½ pound lump crab meat
¼ cup red onion
¼ cup parsley or cilantro

1 tbs. olive oil
1 tbs. honey
1 ½ tablespoons fresh lime juice
Pinch of Kosher salt
Pepper to taste

Cook and  cool your corn. 

Slice your avocado into ½ inch cubes. 

Go through the crab meat to make sure there is no shells before using.

Chop your onion and parsley or cilantro finely.  I prefer parsley over cilantro. Cilantro seems to be an acquired taste.

In a large bowl, combine the corn, avocado, crab, onion, and parsley or cilantro.

Mix together the dressing ingredients and pour over the salad. Gently toss to mix and taste for seasoning, adding a bit more salt or pepper, if desired.

The salad is not only beautiful it tastes as good as it looks.  Serve it up with a nice warm soup of your choice for a great soup and salad lunch.

Have a great day, be happy and may God bless you and yours.  

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