Shrimp, Corn and Tomato Salad with Lemon-Basil Dressing


Shrimp, Corn, Tomato Salad with Lemon-Basil DressingIngredients



  • 1 tbsp grated lemon peel
  • 5 tbsp fresh lemon juice, divided
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • 1/8 tsp freshly ground black pepper


  •  1 cup fresh corn kernels (about 2 ears)
  • ¼ cup thinly sliced basil leaves
  • 1 small red bell pepper, thinly sliced
  • 2 green onions, thinly sliced
  • 1 lb. cooked shrimp, crab or chopped roasted chicken
  • 8 (1/4-inch thick) ripe tomato slices
  • 2 cups cherry tomatoes, halved


  1. Combine lemon peel, 3 tablespoons juice, and remaining salad ingredients in a large bowl, stirring well with a whisk.  Reserve 1 ½ tablespoons juice mixture.  Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through shrimp) to remaining juice mixture; toss gently to coat.
  2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.  Drizzle about 1 teaspoon reserved juice mixture over each serving.  Top each serving with 1 cup corn and shrimp mixture.  Serve immediately or refrigerate until serving time.
  3. Variations:  Add 1 fresh coarsely chopped avocado, if desired.  Serve with crisp wheat crackers, if desired.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.