Summer Corn & Crab Salad with Honey-Citrus Dressing
Cut fresh off the cob, locally grown corn can be used in so many delicious ways. Enjoy this no-cook salad with some sweet NC crab. Exact measurements not necessary! Feel free to toss in any other fresh veggies you have on hand.
Course Brunch, Dressings, Main Course, Salad
Cuisine American, Farmers Market, Garden Goodies, No Cook, North Carolina Goodies, Summer Food
Servings 4
Author Wendy Perry
Ingredients
Honey Citrus Dressing
⅓cuphoney
⅓cupoil
4tablespoonsfresh orange juice
2tablespoonsfresh lemon juice
2tablespoonsfresh lime juice
zest of1 lemon, lime and orange
½teaspoonwhite pepper
Corn and Crab Salad
4cupsfresh corn (about 6 ears)cut from cob
1small red onion, cut in slivers
1cupdiced celery
1red bell pepper,chopped
severalradishes,chopped
1cupchopped cilantro
8ounces more more!fresh crabmeat
Instructions
Whisk all dressing ingredients and set aside.
Stir all ingredients together with dressing. Gently fold in crab. Chill for at least an hour or two for flavors to meld.
Notes
Tasty Tip... If you shop at Savory Spice Shop, I recommend adding in some of my favorite Cali Citrus Rub to this salad (you can order online too).