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 1/2-inch thick
- 1 cup jumbo lump crab meat rinsed and any shell pieces removed
- 1 Hass avocado pitted and cut into 1-inch pieces
- 1/4 cup very thinly sliced sweet onion
- 1/4 cup coarsely chopped herbs - parsley basil and chives
Dressing
- 1/4 cup plain nonfat Greek yogurt
- 2 tablespoons olive oil
- juice and zest of 1 lime
- 1/8 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: 0g | Calories: 263kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 377mg | Potassium: 773mg | Fiber: 5g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 27.3mg | Calcium: 48mg | Iron: 1.5mg
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