Crab Salad


1 ear corn on cob, blanched
1 cup grape tomatoes, cut in half
1 avocado, cut in small cubes
¼ cup sliced green onion
1 tablespoon capers, drained
2 cups crabmeat
2 tablespoons lemon juice
6 tablespoons olive oil
2 tablespoons minced parsley
2 teaspoons chopped fresh dill
Salt and pepper
Baby greens


Cut the corn off the cob. In a medium bowl combine the corn, tomatoes, avocado, onion, capers, crabmeat, lemon juice, olive oil, parsley and dill. Toss lightly to combine. Add salt and pepper to taste. Serve over baby greens.

Recipe Notes

Makes: 4 servings