Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. The dill sour cream in this recipe also pairs well with fresh vegetables. Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal.
- 2 1/2 pounds ripe heirloom tomatoes, cored and chopped
- 1 pound cooked crab meat
- 1/4 cup chopped fresh chives
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
- 3/4 cup low fat or regular sour cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1/8 teaspoon ground white pepper
Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine; set aside.
Stir together sour cream, dill and mustard and in a small bowl, and add salt and pepper to taste.
Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.
Per serving: 140 calories (30 from fat), 3.5g total fat, 1g saturated fat, 65mg cholesterol, 560mg sodium, 12g carbohydrates (2g dietary fiber, 7g sugar), 19g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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