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Wednesday, 22 January 2014
Crab Taco Salad low carb and paleo recipe
Crab Taco Salad Recipe
Prep Time: 10 min.
Cooking Time: 6 min.
1 lb. cooked crab, flaked;
8 cups mixed salad greens;
1 avocado, sliced;
¼ cup green onions, sliced;
½ cup onion, chopped;
4 Roma tomatoes, seeded and diced;
1 large garlic clove, minced;
2 jalapeño chiles, halved, seeded and sliced;
3 tbsp. fresh lime juice;
½ cup fresh cilantro;
1 tsp. extra-virgin olive oil;
Sea salt and freshly ground black pepper
In a food processor combine the tomatoes, the garlic, one jalapeño, half the cilantro, and the lime juice. Pulse a few times and season to taste. Set the salsa aside.
In a skillet placed over a medium heat, sauté the onion and the other jalapeño with some olive oil until soft (about 4 minutes).
Add the crab to the skillet and cook until warm (about 2 minutes).
In a bowl or separate plates, top lettuce with the crab meat, avocado, green onions, and remaining cilantro. Serve with the salsa on top or on the side.
Jacqueline D. Hopper
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