This is SOOO Delicious!!
Summer Tomato and Crab Salad
Low-fat, Gluten-free
Summer Tomato and Crab Salad
Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables. Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal.
Serves 6
* 2 1/2 pounds ripe heirloom tomatoes, cored and chopped
* 1 pound cooked crab meat
* 1/4 cup chopped chives
* 1/4 cup lemon juice
* 1 teaspoon lemon zest
* Salt and white pepper to taste
* 3/4 cup low fat or regular sour cream
* 2 tablespoons chopped dill
* 1 tablespoon Dijon mustard
Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine; set aside. Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.