Caveman Cuisine: Crabocado Salad

A bountiful serving of blue crab, combined with creamy avocado, crunchy vegetables, and fresh greens.


3-4oz blue crab (a la Crabby Saturday, or simply purchase lump crab meat)
1/2 Hass avocado (sliced lengthwise and crosswise and removed from skin)
1 small carrot (shredded)
2 radishes (sliced)
Small handful of parsley (chopped)
The juice of 1/2 a lemon
2 tbsp organic extra virgin olive oil
1 stalk celery
Fresh ground black pepper
Pinch sea salt
Pickled artichoke hearts (4 quarters)
Naturally ripened sliced olives (~2 tbsp)
1/2 head organic romaine lettuce


In a large bowl, layer lettuce and vegetables. Dress with lemon juice and olive oil. Top the salad mixture with avocado, crab meat, and remaining lemon juice. Season with sea salt and black pepper.

Yield: A crabtastic summer salad

For over 150 FREE Paleo and Primal Recipes, be sure to check out the Caveman Cuisine page!
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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