Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Crab Shack Summer Salad
Prep Time
20
minutes
mins
Course:
Main Course, Salad
Servings:
4
Dinner Size Servings
Calories:
263
kcal
Author:
Anne Danahy, RD
Ingredients
3
ears of corn
grilled and cooled
1
cup
cherry or grape tomatoes
sliced in half
1-14
ounce
can hearts of palm
drained and sliced ½-inch thick
1
cup
jumbo lump crab meat
rinsed and any shell pieces removed
1
Hass avocado
pitted and cut into 1-inch pieces
¼
cup
very thinly sliced sweet onion
¼
cup
coarsely chopped herbs - parsley
basil and chives
Dressing
¼
cup
plain nonfat Greek yogurt
2
tablespoons
olive oil
juice and zest of 1 lime
⅛
teaspoon
curry powder
salt and pepper to taste
Instructions
Slice the corn from the cob, and place in a large mixing bowl.
Add tomatoes, heart of palm slices, crab meat, avocado pieces, onions and parsley to the corn, and toss to combine.
In a separate bowl or measuring cup, combine ingredients for dressing and whisk well.
Pour dressing over salad and toss gently to combine.
Serve immediately.
Notes
Recipe adapted from Food and Wine
Nutrition
Serving:
0
g
|
Calories:
263
kcal
|
Carbohydrates:
21
g
|
Protein:
12
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Cholesterol:
18
mg
|
Sodium:
377
mg
|
Potassium:
773
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
700
IU
|
Vitamin C:
27.3
mg
|
Calcium:
48
mg
|
Iron:
1.5
mg