Last night, I picked up some rainbow trout (oh...how I LOVE seafood!) and decided to whip up a salad recipe I had been wanting to try to go along with it. The salad is a "summer tomato, corn, crab & avocado salad and it is fabulous! I found the recipe here. I halved the recipe since I didn't want to have a lot leftover and it worked perfectly.
Summer Tomatoes, Corn, Crab & Avocado Salad (adapted from www.skinnytaste.com)
6 oz. lump crabmeat
1 summer tomato, chopped
1 haas avocado, chopped
1.5 cups roasted corn kernels
1/3 cup red onion, chopped
1 lime, juiced
1 tsp. olive oil
2 T cilantro, chopped
salt & pepper to taste
Directions:
In a medium bowl, combine onion, lime juice, salt & pepper. Let marinate at least 5 minutes to mellow the onion. After marinating, add remaining ingredients and adjust lime, salt & pepper as desired. Enjoy!
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