Summer Seafood Salad For Weight Loss


Summer Seafood Salad


Ingredients

  • 2 cups finely diced zucchini
  • 1 cup finely diced tomato
  • 4 ears corn, shucked
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup slivered fresh basil leaves, divided
  • 1/2 tsp. salt
  • 6 ounces of your choice: crab, surimi crab sticks, or lobster
  • 1/2 lb shrimp, cooked and peeled
  • 2 Tbsp. olive oil

Method

  • Cook corn in bubbling water for 7 minutes, or until done. Uproot to a plate and let cool. Cut portions from cobs and spot pieces in an expansive dish. Heat water to the point of boiling again and include zucchini, and cook for 2 minutes. Deplete and add zucchini to the dish with the corn, and hurl in the diced tomato. 
  • Whisk lemon squeeze, salt and pepper, and oil in a little bowl and put aside. 
  • Sliced shrimp down the middle, and slash lobster or surimi. Place fish in a medium blending bowl, and include half of the basil. Include 2 tablespoons of the dressing blend to the fish and hurl well. 
  • Include remaining basil and remaining dressing to the corn blend in the huge bowl, and hurl well. 
  • To serve: Place lettuce leaves on 4 plates or a platter. Top with corn blend, then top that with fish blend