Zesty Paleo Crab Louie Salad: A Fresh Summer Delight

Paleo Crab Louie is a refreshing and gluten-free summer salad featuring crab meat and crisp vegetables.

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Prep Time 15

Chill Time 15

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Paleo

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 pound Jumbo Lump Crab Meat Choose high-quality crab for the best flavor.
4 cups Romaine Lettuce Chopped into bite-sized pieces.
1 cup Cherry Tomatoes Halved for even distribution.
1 large Avocado Use ripe but firm.
1 medium Cucumber Sliced thinly or spiralized.
1/4 cup Chopped Fresh Herbs (like parsley) Chopped finely for flavor.

For the Dressing

1/4 cup Olive Oil
1 none Lemon Juice From one lemon.
to taste Salt
to taste Pepper

Equipment

Mixing Bowl
small bowl
whisk

Method

Preparation Steps

Rinse the crab meat gently under cold water and pat dry with a paper towel.
Chop cucumbers, halve cherry tomatoes, slice romaine lettuce, and cube the avocado.
Prep enhances the visual appeal of the salad.

Dressing

Whisk together olive oil, lemon juice, and seasonings in a small bowl.

Combine Ingredients

Gently toss crab meat, lettuce, tomatoes, cucumber, and avocado in a large mixing bowl.
Drizzle dressing over and mix gently until coated.

Serve

Plate the salad and garnish with fresh herbs and lemon wedges.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 250mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 30IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

Ensure avocado is ripe but firm; chill for about 15 minutes before serving for flavor enhancement.

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