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.
Our recipes 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.