Print

Paleo Crab Louie salad

Print Recipe

A fresh and vibrant Paleo-friendly Crab Louie salad featuring tender crab meat, crisp vegetables, and a zesty homemade dressing for a healthy and satisfying meal.

Ingredients

Scale
  • 8 oz fresh crab meat
  • 3 cups chopped romaine lettuce
  • 1 cup chopped cucumbers
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced green onions
  • 2 hard-boiled eggs, quartered
  • 1 avocado, sliced
  • 1/2 cup steamed asparagus tips
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup Paleo mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard (grain-free)
  • 1 tbsp chopped fresh dill
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a small bowl, whisk together Paleo mayonnaise, lemon juice, Dijon mustard, chopped dill, salt, and pepper to create the Louie dressing.
  2. In a large salad bowl, combine chopped romaine, cucumbers, tomatoes, green onions, asparagus tips, and olives.
  3. Add the fresh crab meat gently, trying to keep the lumps intact for texture.
  4. Pour the dressing over the salad and toss lightly until evenly coated.
  5. Arrange the quartered hard-boiled eggs and avocado slices decoratively on top of the salad.
  6. Serve immediately for optimal freshness and flavor.

Notes

For an extra burst of flavor, sprinkle some freshly cracked black pepper and a squeeze of lemon just before serving. This salad pairs wonderfully with a chilled white wine or sparkling water with citrus.

Find it online: https://delilita.com/paleo-crab-louie-salad/