Light Summer Seafood Salad Recipe

Name: Light Summer Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn, shucked; 2 cups zucchini, finely diced; 1 cup tomatoes, finely diced; 6 ounces crab or 6 ounces imitation crab sticks or 6 ounces lobsters; 12 lb shrimp, cooked and peeled; 2 tablespoons fresh lemon juice; ½ teaspoon salt; ½ teaspoon fresh ground black pepper; 2 tablespoons olive oil; ½ cup slivered fresh basil leaf, divided

Servings: persons

4 ears corn, shucked
2 cups zucchini, finely diced
1 cup tomatoes, finely diced
6 ounces crab or 6 ounces imitation crab sticks or 6 ounces lobsters
12 lb shrimp, cooked and peeled
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 tablespoons olive oil
½ cup slivered fresh basil leaf, divided

1
Cook corn in boiling water for 7 minutes, or until done.
2
Remove to a plate and let cool.
3
Cut kernels from cobs and place kernels in a large bowl.
4
Bring water to a boil again and add zucchini, and cook for 2 minutes.
5
Drain and add zucchini to the bowl with the corn, and toss in the diced tomato.
6
Whisk lemon juice, salt and pepper, and oil in a small bowl and set aside.
7
Cut shrimp in half, and chop lobster or surimi.
8
Place seafood in a medium mixing bowl, and add half of the basil.
9
Add 2 tablespoons of the dressing mixture to the seafood and toss well.
10
Add remaining basil and remaining dressing to the corn mixture in the large bowl, and toss well.
11
To serve: Place lettuce leaves on 4 plates or a platter.
12
Top with corn mixture, then top that with seafood mixture.

1531

kcal

Calories

Fat

Carbs

332

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ears corn, shucked, 2 cups zucchini, finely diced, 1 cup tomatoes, finely diced, 6 ounces crab or 6 ounces imitation crab sticks or 6 ounces lobsters, and more.

Yes, Light Summer Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Light Summer Seafood Salad

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