Crab and Heirloom Tomato Salad

You'll find colorful, mini sweet peppers in 8-ounce bags in the produce section.

Yield: Serves 4 (serving size: 3/4 cup crab mixture and about 1 cup tomato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 8.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 18g
  • Carbohydrate: 13g
  • Fiber: 4g
  • Cholesterol: 83mg
  • Iron: 1mg
  • Sodium: 536mg
  • Calcium: 109mg

Ingredients

  • 1/3 cup fresh cilantro leaves
  • 4 mini sweet bell peppers, thinly diagonally sliced
  • 1 large shallot, thinly sliced
  • 1 jalapeño pepper, thinly diagonally sliced
  • 12 ounces jumbo lump crabmeat, shell pieces removed
  • 2 1/2 tablespoons canola mayonnaise
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 2 pounds heirloom tomatoes, sliced
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup small fresh basil leaves

Preparation

  1. 1. Combine the first 5 ingredients in a large bowl. Combine mayonnaise, rind, and juice in a small bowl, stirring with a whisk. Add mayonnaise mixture to crab mixture; toss gently to coat. Arrange tomatoes on a serving platter; drizzle with oil. Sprinkle tomatoes with salt and pepper. Mound crab mixture over tomatoes. Sprinkle with basil leaves.
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