King Crab Salad with Creamy Avocado & Dill Dressing

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King Crab Salad

*Makes 2 large personal sized salads.

2 Handfuls of Organic Baby Spinach

1 Head of Organic Romaine Lettuce, sliced

A Few Slices of Organic Red Onion, thinly sliced

1 Organic Tomato, chopped

1 Organic Avocado, chopped

2 Medium Organic Carrots, grated

Juice of 1/2 Organic Lemon, for drizzling over the avocado after it’s on the salad

About 1 1/2 Cups King Crab, chilled

Gluten Free Croutons

Divide the first 7 ingredients between two plates. Top with the crab (I pulled mine apart into bite sized pieces), sprinkle with croutons. Top with Creamy Avocado & Dill Dressing.

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Creamy Avocado & Dill Dressing

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*Makes about 1 Cup

1 Organic Avocado

1 1/2 teaspoons of Organic Dry Dill, you can use fresh if you have it

1 teaspoon Old Bay Seasoning

1/4 teaspoon Granulated Sugar

Juice of 2 Organic Lemons

1/4 Cup Olive Oil Mayonnaise

1/4 Cup Unsweetened Organic Almond Milk

2 or 3 Grinds of Fresh Pepper

Place all ingredients in a food processor or blender and blend until smooth.

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8 Comments on “King Crab Salad with Creamy Avocado & Dill Dressing

  1. Good job, April! This is one fantastic salad, though I agree with Charlie. How ever did you have left over crab legs? 🙂 I’m glad you didn’t give up on the avocado dressing. It sounds delicious!

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  2. I don’t do crab meat, but this salad looks divine, and that dressing sounds like it would work with a few other ideas I have in mind too! It’s lovely, April!

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      • Mmm… Maybe I’ll try this tomorrow! Thanks!
        No, I don’t like crab or lobster either, and yes, I know I am weird! LOL!

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