Summer Seafood Salad
Source of Recipe
3 fat chicks
Recipe Introduction
4 servings
5 points eacg
List of Ingredients
4 ears corn, shucked
2 c finely diced zucchini
1 c finely dice tomato
6 oz of your choice: crab, surimi crab sticks, or lobster
1/2 lbs shrimp, cooked and peeled
2 TBS fresh lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 TBS olive oil
1/2 c slivered fresh basil leaves, divided
Recipe
Cook corn in boiling water for 7 mins, or until done. Remove to a plate and let cool. Cut kernels from cobs and place in a large bowl. Bring water toa boil again and add zucchini, and cook for 2 mins. Drain and add zucchini to the bowl with the corn, and toss in the diced tomato. Whisk lemon juice, salt, and pepper, and oil in a small bowl and set aside. Cut shrimp in half, chop lobster or crab. Place seafood in a med mixing bowl, and half of the basil. Add 2 TBS of remaining of the dressing mixture to the seafood and toss well. Add remaining basil and remaining dressing to corn mixture in the large bowl, and toss well.
To serve: Place lettuce leaves on 4 plates. Top with corn mixture, then top that with seafood mixture.
cal 261, fat 10g, protein 24g, fiber 4g, sodium 512mg, carbs 23mg
|
|
member logon
