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
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