Light Summer Seafood Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light recipe, lots of pretty colors and good textures. Ingredients:
4 ears corn, shucked |
2 cups zucchini, finely diced |
1 cup tomato, finely diced |
6 ounces crab or 6 ounces imitation crab sticks or 6 ounces lobsters |
1/2 lb shrimp, cooked and peeled |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons olive oil |
1/2 cup slivered fresh basil leaf, divided |
Directions:
1. Cook corn in boiling water for 7 minutes, or until done. Remove to a plate and let cool.
2. Cut kernels from cobs and place kernels in a large bowl.
3. Bring water to a boil again and add zucchini, and cook for 2 minutes.
4. Drain and add zucchini to the bowl with the corn, and toss in the diced tomato.
5. Whisk lemon juice, salt and pepper, and oil in a small bowl and set aside.
6. Cut shrimp in half, and chop lobster or surimi.
7. Place seafood in a medium mixing bowl, and add half of the basil.
8. Add 2 tablespoons of the dressing mixture to the seafood and toss well.
9. Add remaining basil and remaining dressing to the corn mixture in the large bowl, and toss well.
10. To serve: Place lettuce leaves on 4 plates or a platter. Top with corn mixture, then top that with seafood mixture.
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