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5* Crab and Heirloom Tomato Salad

Source of Recipe

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5* Crab and Heirloom Tomato Salad

Cooking Light - August 2014 - Julianna Grimes,
Reviews rate this recipe 5 Stars!
Serves 4 (serving size: 3/4 cup crab mixture and about 1 cup tomato)

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

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. 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

One serving equals: Calories 200; Fat 8.6 g (Satfat 1 g, Monofat 5.3 g, Polyfat 1.9 g); Protein 18 g; Carbohydrate 13 g; Fiber 4 g; Cholesterol 83 mg; Sodium 536 mg