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Crab and Corn Salad with Pesto Vinaigrette Recipe

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Crab and Corn Salad with Pesto Vinaigrette
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Ingredients

  • For the dressing:
  • 3 tablespoons white balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 2 tablespoons prepared basil pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grape seed oil or other neutral oil
  • For the corn:
  • 2 ears fresh corn, shucked and silked
  • 1 tablespoon extra virgin olive oil
  • For the salad:
  • 8 ounces lump crabmeat
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1 avocado, chopped
  • 1 cup grilled corn kernels
  • 2 tablespoons roughly chopped basil leaves, plus additional for garnish
  • 8 medium small tomatoes, Instructions
  • For the dressing:

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1719g
Calories 1024  
Calories from Fat 356 35%
Total Fat 40.0g 50%
Saturated Fat 5.89g 24%
Trans Fat 0.0g  
Cholesterol 202mg 67%
Sodium 1457mg 61%
Potassium 4532mg 129%
Total Carbs 116.18g 31%
Dietary Fiber 27.2g 91%
Sugars 58.83g 39%
Protein 64.63g 103%
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