It’s that beautiful time of year again . . . the sun is shining, peonies are in season (and all over my apartment), and Farmer’s Markets are bursting with tons of my favorite fruits and veggies (hello cherries, peaches, and juicy tomatoes!). I just can’t get enough! All the produce looks more vibrant and the flavors are soo much tastier and fuller!  I can’t think of anything better to do than celebrate the brink of summer with some ridiculously fresh and flavorful summer salads. I got inspired when the June Cooking Light arrived in the mail – the whole issue is dedicated to summertime cooking and one salad in particular instantly made my stomach start growling . It was the Crab, Corn and Tomato Salad with Lemon-Basil Dressing. It just screeeaamed freshness, and after craving it for days on end, I finally went to the grocery store and got all the ingredients.

I have to say, it turned out even better than I had expected. It’s a refreshing, light, and clean salad, and Mitch and I could not get enough. I think I’m going to have to remake it again tonight. The lemon, fresh basil, juicy tomatoes, sweet white corn, and of course the crab are unbeatable together. The combo of flavors is just perfection. 

I started with the ingredients in the Cooking Light recipe, added avocado (duh!), and served it over a bed of baby kale. I changed up the preparation a bit and the whole process – from chopping to veggies to making the dressing to putting it together on the plate – took less than 10 minutes. TOTAL success. Get ready because this is about to be your go-to salad for the entire summer.

Ingredients
Adapted from Cooking Light’s Crab, Corn, and Tomato Salad

• 1 tablespoon grated lemon rind 
• 4 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil 
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh (raw) white corn kernels
• 1/4 cup thinly sliced basil leaves (split in half)
• 2 tablespoons diced red onion 
• 1 pound lump crabmeat
• 2 cups cherry tomatoes, halved 
• 1/2 avocado – cubed

Serves 4 (as an appetizer salad)

• Combine lemon zest and juice, and next 5 ingredients (through black pepper) in a large bowl. Mix well.  
• Add remaining corn, half the basil, the red onion, tomatoes and crab. Toss gently to coat.
• Add cubed avocado and mix gently.
• Prepare plates with a bed of your favorite greens (I used baby kale).
• Scoop crab salad onto the greens. Garnish with the rest of the basil (as much or as little as you like). 
• Add any extra salt and pepper as necessary. 
• Serve!

Doesn’t get much easier than that, right!? For more summer cooking ideas, be sure to check out Cooking Light!