Dinner is definitely my favorite meal during the week – basically I can be social or anti-social but either way time is more bountiful and some of the daily craze subsides. I have come to love having salads in the evening due to the ease of being prepared and the fact that there are absolutely endless possibilities. I have been playing around with a couple of different fixings and this is a new favorite – loaded with a variety of water-based vegetables and lean protein. The variety of raw vegetables allow for various nutrients to be consumed, antioxidant benefits to be reaped, and assist with rehydrating the body. After all, we are primarily made up of water so replenish well!
Crab is an excellent source of protein, and here’s why, 4 ounces of crab contains 90-100 calories/20-22 grams protein/0 grams of carbohydrate/0 grams of fat. So now is the time to stop being crabby and load up on the good stuff which is also dense in vitamins A & C, folate, magnesium, and zinc.
- Fresh lump crab meat (4-ounces)
- Bell peppers, diced (1 cup)
- Pico de gallo, minced (1/2 cup) – recipe will be posted shortly
- Cherry tomatoes, slivers (1 handful)
- Cucumbers and celery, sliced and minced (1/2 cup)
- Avocado, sliced (1/4 whole)
- Arugula (1/2 cup)
- Baby greens (1/2 cup)
- Cashews, chopped (1-ounce)
- Lemon, wedge slices (2-3 each)
- OPTIONAL: 2-3 tbsp or drizzle of Balsamic vinaigrette
- Create a base for the salad with the greens – arugula and baby greens.
- Add the cashews and avocado in the middle or throughout as the next layer.
- Top in sections with the peppers, pico de gallo, tomatoes, and cucumbers/celery.
- Add the crab meat to another section of the bowl.
- Drizzle balsamic vinaigrette over the vegetables.
- Garnish with a lemon wedge(s) that can later be used to squeeze over the crab to bring out the flavor.
- Time to get munchin’ or chill and enjoy later!
** Side note – this recipe can be made with crackers or tortilla and utilized as an appetizer… Just don’t tell anyone that it’s healthy!
xxx – Sarah