106 Fewer Calories
6 g Less Fat
Servings: 4 (5 cups total)
Prep Time: 15 min
Cook Time: N/A
1 cup grape tomatoes, halved
1 large ear corn on the cob, shucked
1/2 medium hothouse (seedless) cucumber, thinly sliced
1/2 small Vidalia or other sweet onion, thinly sliced
1/4 cup chopped fresh cilantro
1 jalapeno pepper, minced
2 tablespoons fresh lime juice
1 tablespoon extra- virgin olive oil
1/2 teaspoon salt
8 ounces fresh lump blue crabmeat, picked through
1/2 Haas avocado, peeled, pitted, and cut into 1/2-inch pieces
4 green leaf lettuce leaves
Combine the tomatoes, corn, cucumber, onion, cilantro, jalapeno, lime juice, olive oil, and salt in a large bowl; toss to coat well. Fold in the crabmeat and avocado, and toss gently to coat.
Divide the lettuce among 4 plates and top evenly with the crab mixture. Serve at once.
Original recipe courtesy Paula Deen: Vidalia Onion and Lump Blue Crab Salad
Nutritional Information: Per Serving: (1 1/4 cups) 288 Cal; 22 g Protein; 10 g Tot Fat; 1 g Sat Fat; 6 g Mono Fat; 36 g Carb; 12 g Fiber; 17 g Sugar; 198 mg Calcium; 4 mg Iron; 584 mg Sodium; 43 mg Cholesterol
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