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Wednesday, January 22, 2014

Crab Taco Salad low carb and paleo recipe

Crab Taco Salad

Crab Taco Salad Recipe

Serves 4
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
Salad preparation


  1. 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.
  2. In a skillet placed over a medium heat, sauté the onion and the other jalapeño with some olive oil until soft (about 4 minutes).
  3. Add the crab to the skillet and cook until warm (about 2 minutes).
  4. 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.

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