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Crab Salad

16 oz can crab claw meat

2 grapefruit

1 head (or 1 bag) butter lettuce

1 Belgian endive

1 avocado

Sliced almonds for topping

2 limes

1 TBSP honey

1/3 cup olive oil

1 TBSP Spice by Rachel Sweet MASALA MIX

Squeeze the limes into a small bowl. Then whisk together the tablespoon of MASALA MIX, honey, and olive oil with the lime juice. Set the dressing aside.

Tear the lettuce into bite sized pieces and add to a large bowl. Cut the endive into quarters (see photo below) and then slice out the core. The leaves should just fall apart from each other. Add to the bowl with the lettuce.

Peel the grapefruits and cut into bite-sized pieces and add to the bowl. Peel and dice the avocado and add to the bowl. Finally, open the can of crab meat and add to the bowl with the rest of the salad. Pour the dressing over it and toss to mix. Serve in bowls topped with sliced almonds.



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