ZUCCHINI-CRAB SALAD WITH LEMON-HERB VINAIGRETTE
MAKES 4 SERVINGS
(photo on page 50)
The crabmeat’s delicate flavor pairs beautifully with the lemony dressing.
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon ground black pepper
¼ cup olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 (10-ounce) package fresh spiralized zucchini (about 3 cups)
1 cup fresh corn kernels
¼ cup thinly sliced red onion
1 (8-ounce) container jumbo lump crabmeat, picked free of shell
1 cup cherry tomatoes, halved
Garnish: lemon slices, fresh mint leaves