Crab Corn Salad Recipe

Inspired by Salt on Mass

Time25m

Serves4

A refreshing salad with crab and corn.

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Ingredients

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Salad Ingredients

7.05 oz (200 grams) Fresh crab meat

1 cup Sweet corn (canned or frozen)

1 cup Cherry tomatoes

1 medium Cucumber

1 small Red onion

1 medium Avocado

2 tablespoons Fresh parsley

Dressing Ingredients

3 tablespoons olive oil

2 tablespoons ReaLemon lemon juice

1 teaspoon Dijon mustard

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Salad Preparation

Prepare the Ingredients

In a large mixing bowl, add the fresh crab meat, sweet corn, cherry tomatoes (halved), diced cucumber, finely chopped red onion, and diced avocado. Gently combine all the ingredients.

Add Fresh Herbs

Chop the fresh parsley and sprinkle it over the salad mixture. Mix gently to incorporate the parsley evenly.

Dressing Preparation

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined and emulsified.

Dress the Salad

Pour the dressing over the salad mixture and gently toss to coat all the ingredients evenly with the dressing.

Serving

Serve the Salad

Transfer the crab corn salad to a serving dish or bowl. You can garnish with additional parsley if desired. Serve immediately or refrigerate for about 30 minutes for a chilled option.