Nothing evokes the California dining experience like an epicurean health conscious lunch. This salad includes some typical west coast ingredients and flavours.
Santa Monica, California, USA. Photo: Matthew LeJune
Crab salad options
Try using homemade green tomato relish instead of the store-bought green relish. You may also choose to substitute a number of greens like a spring mix or even baby spinach. Chili sauce or French vinaigrette can be substituted for the Catalina salad dressing.
California Crab Salad
This elegant summer crab salad in a light dressing with avocado and tomato is served over spring greens or Bibb lettuce.
Ingredients
For the Plates
- ½ head of Boston or Bibb lettuce washed and separated
- 1 avocado halved, pitted, peeled and sliced
- 1 tomato sliced
- ½ cup fresh dill for garnish
For the Topping
- 1 rib of celery chopped
- 1 green onion chopped
- ½ red bell pepper chopped
- 3 tbsp mayonnaise
- 1 tbsp sweet green relish
- 1 tbsp Catalina style salad dressing
- ½ cup shredded cooked crab meat or 1, 4 oz can
- ½ tsp salt
- ½ tsp pepper
Instructions
- Arrange the plate ingredients then place the plates in the refrigerator to chill.
- Mix the topping ingredients and spoon on top of the lettuce.
- Garnish and serve immediately.
Notes
Garnish with fresh dill and serve with a wedge lime (optional).
Nutrition
Per serving Calories: 338kcal | Carbohydrates: 19g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Fiber: 9g | Sugar: 9g | Iron: 2mgDid you make this recipe?
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