Charred and Herbed Corn Salad with Crab
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Ingredients25 m servings 322 cals
Original recipe yields 6 servings
- Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
- Toss diced avocado with lemon juice in a separate bowl to avoid browning.
- Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
- Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.
Per Serving: 322 calories; 22.5 g fat; 22.6 g carbohydrates; 13.2 g protein; 31 mg cholesterol; 567 mg sodium. Full nutrition
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