Paleo Crab Louie salad
A fresh and vibrant Paleo Crab Louie salad featuring tender crab meat and crisp vegetables tossed in a zesty, dairy-free Louie dressing, perfect for a healthy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz fresh crab meat
- 4 cups mixed salad greens (romaine, butter lettuce, iceberg)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, quartered
- 1 cucumber, thinly sliced
- 4 radishes, thinly sliced
- 1/2 cup thinly sliced green onions
- 1/2 cup Paleo mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard (grain-free)
- 2 tsp Worcestershire sauce (gluten-free)
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh dill for garnish
Instructions
- In a small bowl, whisk together Paleo mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper to make the Louie dressing.
- In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, radishes, and green onions.
- Gently fold in the crab meat and avocado slices.
- Drizzle the Louie dressing over the salad and toss lightly to coat all ingredients without breaking up the crab.
- Arrange the quartered hard-boiled eggs on top of the salad.
- Garnish with fresh dill and adjust seasoning if necessary.
- Serve immediately for the freshest taste.
Notes
For an extra burst of flavor, add a few drops of hot sauce or freshly cracked black pepper before serving.
Find it online: https://justflowe.com/paleo-crab-louie-salad/