Crab & Grilled Corn Salad (Printable Version)
# What You Need:
→ Salad
01 -
1 lb lump crab meat, picked over for shells
02 -
2 ears fresh corn, husked
03 -
1 cup cherry tomatoes, halved
04 -
1 avocado, diced
05 -
1/4 cup red onion, finely diced
06 -
2 tbsp fresh cilantro or parsley, chopped
07 -
4 cups arugula or mixed baby greens
→ Dressing
08 -
3 tbsp olive oil
09 -
1 tbsp fresh lime juice
10 -
1 tbsp fresh lemon juice
11 -
1 tsp Dijon mustard
12 -
1 tsp honey (optional)
13 -
Salt and black pepper to taste
# Steps to Follow:
01 -
Preheat a grill or grill pan over medium-high heat. Grill corn until lightly charred on all sides, about 8–10 minutes. Let cool, then cut kernels off the cob.
02 -
In a large mixing bowl, whisk together olive oil, lime juice, lemon juice, Dijon mustard, honey (if using), salt, and pepper.
03 -
Add crab meat, grilled corn, cherry tomatoes, avocado, red onion, and herbs to the bowl. Toss gently to coat with dressing.
04 -
Arrange arugula or greens on a serving platter or individual plates. Spoon crab and corn mixture on top. Serve immediately, garnished with extra herbs or a squeeze of fresh lime if desired.
# Additional Notes:
01 -
Substitute grilled corn with canned or frozen corn in a pinch (sauté briefly for better flavor).
02 -
For a spicier kick, add a minced jalapeño or a dash of hot sauce.
03 -
Serve as a light lunch, appetizer, or side to grilled seafood.