Paleo Crab Louie salad
A fresh and vibrant Paleo Crab Louie salad featuring succulent crab meat, crisp vegetables, and a tangy homemade 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 chopped romaine lettuce
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumbers
- 1/4 cup sliced green onions
- 2 hard-boiled eggs, chopped
- 1/4 cup black olives, pitted and sliced
- 1/4 cup Paleo mayonnaise
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce (Paleo compliant)
- Salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together Paleo mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper to make the dressing.
- In a large salad bowl, combine romaine lettuce, cherry tomatoes, cucumbers, green onions, black olives, and chopped eggs.
- Gently fold in the crab meat and sliced avocado, taking care not to break up the crab meat too much.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Adjust seasoning with salt and pepper as needed and serve immediately.
Notes
For an extra protein boost, add extra crab meat or serve with a side of grilled shrimp. To keep it strictly Paleo, ensure all condiments are free from non-Paleo ingredients.