CORN AND CRAB SALAD

  • Servings : 2
  • Preparation : 15 minutes
  • Cook time : 10 minutes
  • Calories : 263 cal
  • Fat : 11 g
  • Carbohydrate : 20 g
  • Lipid : 11 g
  • Fiber : 3 g
  • Protein : 24 g
Recette de salade avec épi de maïs et crabe sur le blogue Isabelle Huot Docteure en nutrition

Ingredients

    Salade

    • 2 ears of corn
    • 8 asparagus, steam cooked (my flat vapor is the tool par excellence!)
    • 2 celery stems
    • 240 g of fresh or canned crab flesh

    Vinaigrette

    • 125 ml (½ cup) of silky tofu
    • 15 ml (1 tsp) of olive oil
    • 15 ml (1 tsp) of lime juice
    • 5 ml (1 c. To tea) of soy sauce reduced in sodium
    • 5 ml (1 tsp) of honey
    • 2 ml (1/2 tsp) of Sriracha sauce
    • Coriander fresh chopped, at taste
    • pepper, to taste


    Steps

    1 - Preheat the bbq.


    2 - without peeling them, soak the ears in cold water, about twenty minutes.


    3 - Use this time to prepare the Dressing. In a container, place all of the Ingredients necessary for its preparation. Using a mixing foot, mix the ingredients until a homogeneous mixture is obtained.


    4 - Refrigerate.


    5 Toast the ears, always in their leaves . Also grilling the asparagus.


    6 Let the ears cool. Once sufficiently cooled, peel and detach the grains of corn. Cut the asparagus and the celery into small dice and place in a bowl, with the grains of corn.


    7 - Add the crab flesh and the Dressing. Mix well.



    Products used



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