Hooray. Another salad that has some of my favorite things in. Combine it together and you have a perfect and quick summer dish. And this is a good looking. So bright and colorful it makes me happy. And my tastebuds.
This could easily be served with chips for a dip, over some lettuce or spinach as a salad, or in a tostada which is what we did. Or you can just eat it plain. Which is what I started doing. But probably should not admit.
So this fun salad would be great for a quick leftover lunch. Yes lunch. I’m back to work which means planning my lunches ahead of time. And even worse, no more wine. Yeah, that is a lie. Now I sip water as I cook meals unless it is Friday or Saturday. Or if the kids are just a little cuckoo. Good thing I love my job.
Back to drinking my water pretending it is something else.
Summer Tomatoes, Corn, Crab and Avocado Salad
Adapted from: Skinnytaste
- 12 oz lump crab meat (fresh is best, but we used can)
- 1 pint red cherry tomatoes cut in half
- 1 avocado diced
- 2 hot peppers (I used jalapenos)
- 1 1/2 cup roasted corn (they sell this at Trader Joes, or you can do it yourself)
- 1/3 cup chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- 2 tbsp chopped cilantro
- salt and pepper to taste