This is the time of year I especially love to make salads for dinner. We have endured so many blistering days this summer; something hot for dinner is just not appetizing.
Load your grocery carts full of fresh produce while it lasts and enjoy weeknight salads! Be sure to add Crab Salad with Lemon Vinaigrette to your repertoire.; crispy greens topped with creamy avocados, sweet tomatoes and rich crab meat will truly hit the spot.
If you are looking for more great salads, be sure to revisit my post called Charming Salads. I created these pretty little salads around mothers day a few years back and they are as precious as they are tasty!
Crab Salad & Lemon Vinaigrette
4 cups mixed greens
2 corn cobs
1 large avocado sliced in wedges
1 cup mixed cherry tomatoes sliced in half
8 ounces lump crab meat
½ cup fresh basil leaves
Juice and zest of 1 large lemon
¼ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Prepare the vinaigrette by placing all the ingredients in a jar and shake well. Heat a grill pan to medium-high heat and place corn cobs on the grill. Cook corn until it is beginning to brown, turning every few minutes. Cut the corn from the cobs and set aside to cool. Prepare salads on 4 plates by placing 1 cup of greens on each plate. Sprinkle the corn over greens, add tomatoes, avocado and basil leaves. Top each salad with an equal amount of crab. Drizzle dressing over salads and serve at once.
I hope you will enjoy this recipe with family and friends and be sure to leave any comments below so all of my readers will be able to join in the conversation.
Also, If you have not already followed me on Instagram, you can find me @atasteofparis