Summer Seafood Salad

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

recipe directions
Cook corn in boiling water for 7 minutes, or until done. Remove to a plate and let cool. Cut kernels from cobs and place kernels in a large bowl. Bring water to a boil again and add zucchini, and cook for 2 minutes. Drain and add zucchini to the bowl with the corn, and toss in the diced tomato.

Whisk lemon juice, salt and pepper, and oil in a small bowl and set aside.

Cut shrimp in half, and chop lobster or surimi. Place seafood in a medium mixing bowl, and add half of the basil. Add 2 tablespoons of the dressing mixture to the seafood and toss well.

Add remaining basil and remaining dressing to the corn mixture in the large bowl, and toss well.

To serve: Place lettuce leaves on 4 plates or a platter. Top with corn mixture, then top that with seafood mixture.

Other Suggested Recipes:

• Corn and Tomato Salad with Balsamic Dressing
• Summer Squash Salad
• Seafood Supreme
• Spicy Chicken Salad
• Corn Salad with Mesquite Turkey Breast