Summer Tomatoes, Corn, Crab and Avocado Salad

Eileen Hineline


This recipe and picture comes from SkinnyTaste Web site.
I love the look of this recipe- the salad is healthy and so colorful. Make this for potlucks or a simple side and can be used as a filling for tortillas.

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7 - 1 cup servings


10 Min


No-Cook or Other


12 oz lump crab meat(you can use canned crab meat too)
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 and fresh pepper to taste
****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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy