Crab, Corn, And Tomato Salad With Lemon-Basil Dressing

• Dressing for salad
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 3/4 teaspoon Dijon mustard
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon lemon pepper
• Corn crab salad
• 3 tablespoons lemon juice
• 1 cup fresh corn kernels, about 2 ears
• 1/3 cup fresh basil, thinly sliced
• 1/4 cup red bell pepper, chopped
• 2 tablespoons green onions, sliced
• 1 lb lump crabmeat, shell pieces removed
• For plating
• 8 slices beefsteak tomatoes, cut in 1/4 inch slices
• 1 avocado, chunked

1. Combine dressing: zest, lemon juice, oil, honey, mustard, salt, and pepper in a cup, stir well, remove about 1/4 cup of dressing mixture and put into medium size bowl for salad for step 2. RESERVE rest of dressing for topping tomato/avocado mixture later for Step 4.
2. Into medium sized bowl ( that you have the 1/4 cup of dressing), add the additional 3 tablespoons of lemon juice, corn, basil, bell pepper, onion, and crab; toss gently.
3. Arrange 2 tomato slices and 1/4 avocado onto each of 4 plates.
4. Drizzle about 1 teaspoon of reserved dressing in cup over each tomato/avocado mixture.
5. Divide corn and crab salad between plates.

dressing for salad, lemon zest, lemon juice, olive oil, honey, mustard, salt, lemon pepper, crab salad, lemon juice, corn kernels, fresh basil, red bell pepper, green onions, lump crabmeat, beefsteak tomatoes, avocado

Taken from www.food.com/recipe/crab-corn-and-tomato-salad-with-lemon-basil-dressing-306737 (may not work)