Photo: Anna Pelzer
Charred and Herbed Corn Salad with Crab
11 ingredients
20 min + 5 min
6 servings
openrecipes
"My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!"
Estimated Nutrition (whole recipe, rough)
502
Calories
8g
Protein
37g
Fat
45g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ears corn, kernels cut from cob
- 2 leeks, white parts only, thinly sliced
- 2 cloves garlic, minced
- 2 avocados - peeled, pitted, and diced into 1-inch chunks
- 1/2 lemon, juiced
- 5 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon chopped fresh tarragon
- 2 (6 ounce) cans lump crabmeat, drained and flaked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes