Bright, refreshing, and full of summer flavor, this salad pairs sweet, charred corn with juicy summer tomatoes, creamy avocado, fresh lump crab, cilantro and a zingy lime dressing. Serve it over mixed greens for a light dinner, spoon it onto crispy tostadas for a casual meal, or present it in small glasses as an elegant appetizer. The combination of textures—tender crab, crunchy corn, creamy avocado and crisp tomatoes—makes this salad satisfying and versatile.
This recipe is easy to scale for a potluck or backyard gathering. Fresh lump crab is ideal when available, but canned lump crab makes a perfectly good substitute when fresh crab isn’t accessible. For the corn, you can char fresh ears on the grill or roast them in a skillet; frozen roasted corn is also convenient and saves time. If you often grill corn on the cob and end up with leftovers, cut the kernels from the cob and freeze them for future salads like this one.
Summer Tomatoes, Corn, Crab and Avocado Salad
Total time: 15 mins
Yield: 7 servings
Serving size: 1 cup
Calories: 131 kcal per serving
Ingredients
- 12 oz lump crab meat
- 1 pint grape tomatoes, halved
- 1 Hass avocado, diced
- 2 hot peppers (serrano or jalapeño), finely diced — remove seeds for milder heat
- 1 1/2 cups roasted corn kernels (grilled, roasted, or frozen roasted corn)
- 1/3 cup chopped red onion
- Juice of 2 limes (add more to taste)
- 1 tsp olive oil
- 2 tbsp chopped cilantro
- Salt and freshly ground pepper, to taste
Instructions
- In a small bowl, combine the chopped red onion with the lime juice, olive oil and a pinch of salt and pepper. Stir well and let the mixture sit for at least 5 minutes to mellow the onion’s bite.
- In a large mixing bowl, gently combine the lump crab meat, halved grape tomatoes, diced avocado, diced hot pepper and roasted corn kernels.
- Pour the lime-onion dressing over the salad ingredients. Add the chopped cilantro and toss gently, taking care not to overwork the avocado or crab so they retain their texture.
- Taste and adjust seasoning with additional lime juice, salt and pepper as needed. If you prefer a brighter flavor, add a little more lime; for a milder heat, remove more seeds from the peppers before dicing.
- Serve immediately over mixed greens or spoon onto crisp tostadas. For an elegant presentation, portion into small coupe or martini glasses and garnish with a cilantro sprig.
Tips and Variations
- If fresh lump crab is unavailable, high-quality canned lump crab works well—drain it gently and flake lightly before adding.
- To char fresh corn: grill whole ears over medium-high heat until kernels are slightly blackened, then cut the kernels off the cob. Alternatively, pan-roast kernels in a hot skillet until they get a little color.
- Make-ahead: prepare the dressing and chop the vegetables in advance, but assemble the salad and add avocado just before serving to prevent browning.
- Adjust the heat level by using fewer hot peppers or substituting a milder variety. You can also swap cilantro for parsley if you prefer.
- For a creamier dressing, whisk in a tablespoon of plain yogurt or a small amount of mayonnaise, though this will change the nutrition slightly.
Nutrition (per 1 cup serving)
Calories: 131 kcal; Carbohydrates: 11.5 g; Protein: 9 g; Fat: 6 g; Fiber: 4 g; Sodium: 263.5 mg; Sugar: 2.5 g.
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