Light Summer Seafood Salad

1. 1

   Cook corn in boiling water for 7 minutes, or until done.

2. 2

   Remove to a plate and let cool.

3. 3

   Cut kernels from cobs and place kernels in a large bowl.

4. 4

   Bring water to a boil again and add zucchini, and cook for 2 minutes.

5. 5

   Drain and add zucchini to the bowl with the corn, and toss in the diced tomato.

6. 6

   Whisk lemon juice, salt and pepper, and oil in a small bowl and set aside.

7. 7

   Cut shrimp in half, and chop lobster or surimi.

8. 8

   Place seafood in a medium mixing bowl, and add half of the basil.

9. 9

   Add 2 tablespoons of the dressing mixture to the seafood and toss well.

10. 10

    Add remaining basil and remaining dressing to the corn mixture in the large bowl, and toss well.

11. 11

    To serve: Place lettuce leaves on 4 plates or a platter.

12. 12

    Top with corn mixture, then top that with seafood mixture.

* Per serving · 4 servings · Values may vary.