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Summer Tomatoes, Corn, Crab and Avocado Salad
Sources: Source
Servings: 4 Est Cost: $8.74
Prep: 15 min Cook: 5 min Total: 20 min
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INGREDIENTS:
- 12 oz lump crab meat
- 1 pint grape tomatoes, cut in half
- 1 hass avocado, diced
- 2 hot peppers such as serrano or jalapeos, 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.
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