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Summer Tomatoes, Roasted Corn, Crab and Avocado Salad
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Servings: 7 • Serving Size: 1 cup • Old Points: 2 pt • Points+: 3 pt Calories: 130.8 • Fat: 6.1 g • Protein: 8.8 g • Carb: 11.7 g • Fiber: 4.0 g • Sugar: 2.6 Sodium without salt: 263.4 mg Ingredients: | |
12 oz | lump crab meat |
1 pint | grape tomatoes, cut in half |
1 | hass avocado, diced |
2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild) | |
1 1/2 cups | roasted corn kernels |
1/3 cup | chopped red onion |
2 | limes, juice of (or more to taste) |
1 tsp | olive oil |
2 tbsp | chopped cilantro |
salt | |
fresh pepper to taste |
Directions:
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped crab meat, avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, add cilantro and gently toss. Adjust lime juice, salt and pepper to taste.
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