• 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