The paleo diet is anything but boring. There are so many delicious recipes that it’s hard to decide what to do next. One of favorite choices is paleo crab salad with avocado. It’s healthier than most dishes at the seafood market and has no gluten, lactose, or empty calories.
This flavorful crab salad is ready in just a few minutes and has a light texture that will delight your senses. It’s perfect for a fresh and delicious summertime meal! If you’re on a limited budget, use white fish or shrimp instead of crab. Either way, it will taste amazing!
Personally, I prefer Alaska king crab because of its high nutritional value. One serving boasts 144 calories, 31 grams of protein, one gram of fat, and zero carbs. It also provides around 20 percent of the recommended daily intake of vitamin C, eight percent of the daily recommended allowance of calcium, and six percent of the recommended daily amount of iron. It’s better to avoid imported red or blue king crab.
This tasty paleo crab salad also contains avocado, mixed salad greens, garlic, olive oil, fresh cilantro, and other healthy ingredients. Avocado is an excellent source of fats and has only two grams of grams per serving. My salad is ideal for paleo followers on a low carb or ketogenic diet. It’s also super easy to make and can feed large crowds. Your guests will love it! If you don’t eat it right away, you can enjoy it the next day. The veggies will stay nice and crisp for a long time.
- 1 pound crab (cooked)
- 1 avocado, sliced
- 8 cups mixed salad greens
- ½ cup cucumber, diced
- ½ jalapeno, diced
- 1 cup cherry tomatoes cut in half
- Freshly ground black pepper
- 2 tablespoons of lemon juice
- 2 tablespoons extra virgin olive oil
- Fresh cilantro
- Sea salt
- Cut the avocado into thin slices after removing the skin
- Open the crab and squeeze out the water
- Mix all ingredients in a large bowl.
- Refrigerate for 30-45 minutes. Enjoy it!