Corn & Crab Salad
  • 4 ears of Branch Bicolor Corn, grilled and cut from the cobb
  • ¾ cup red bell pepper, chopped
  • 2 green onions, sliced
  • ¼ cup cilantro, chopped
  • 8 oz crab meat
  • ¼ cup olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon lime juice
  • 1 teaspoon lemon juice
  • salt & pepper to taste
  • Diced mango
  • Diced avocado
  1. Add the olive oil, vinegar, orange juice, lime juice and lemon juice to a small bowl and whisk until combined. Season with salt and pepper to taste. Set aside.
  2. Add the corn, bell pepper, onions, cilantro and crab meat to a large bowl and toss with the vinaigrette.
  3. Right before serving, mix in the avocado and mango.
For a pretty presentation, serve the salad in an avocado half with sliced mango.
Recipe by I Heart Publix at