Summer Crab Salad

Food

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Summer crab salad 

Ingredients:

• 12 oz lump crab meat
• 1 cup corn kernels, (1-2 large, steamed corn on the cob)
• 2 avocados, diced
• 1 cup halved cherry tomatoes
• 2 tablespoons chopped fresh basil
• 2-3 tablespoons extra virgin olive oil
• Zest & juice of 1 lemon
• 1-2 teaspoons salt
• 1 teaspoon freshly cracked black pepper

A few notes on making this: 

• This is a refreshing salad when corn and tomatoes are plentiful during the summer—make it for lunch or a light dinner, or as a side dish. 
• This should be made close to when you’re ready to eat it as avocados tend to brown after they’re cut. 

Directions:

• Steam or grill corn until tender, about 5 minutes.
  
• Let it cool then transfer to a large bowl
  
• Dice avocados and toss with a splash of the lemon juice. 
• Add to bowl with corn 
• Add tomatoes and crab and gently toss together with olive oil, lemon juice and zest, basil  and salt and pepper. 
• Check for seasoning and serve immediately.