It’s no surprise that we still haven’t gotten our fill of seasonal heirloom tomatoes, and we hope you haven’t tired of them either. They serve as the base of this flavorful, simple salad that lets quality crabmeat shine, accented by a medley of fresh herbs, lots of lemon, and creamy avocado. Since it requires zero cooking and won’t leave you feeling weighed down, you’ll want to file this minimalist, stir-together recipe in your memory bank for summers to come.
Lemony Crab Salad over Sliced Heirloom Tomatoes
Ingredients
- 1½ tablespoons olive oil
- 1½ teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1½ teaspoons Champagne vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ tablespoons olive oil
- 1½ teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1½ teaspoons Champagne vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, whisk together oil, lemon zest and juice, vinegar, salt, and black pepper. Add crab, sweet peppers, avocado, onion, jalapeño, parsley, basil, and oregano, and gently stir until combined. Serve over tomatoes, and garnish with parsley, oregano, basil, and lemon zest, if desired.
How much crab and tomatoes?
please review recipe ingredients which the first 6 ingredients appear redundant with the next 6 and the additional ingredients were omitted! ie: crabmeat, tomatoes, parsley, oregeno, etc.