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This crab asparagus and avocado salad came out of my creation of the delicious Keto Green Goddess Dressing. The two pair so well together.
This crab salad is such a tasty Keto dinner recipe that can be whipped up in minutes and is perfect for summer when you want something fresh and light.
High in healthy fats and just 4 g net carbs per serving it’s perfect for those of you who prefer really low carb meals.
Shellfish like crab is one of the most nutritionally dense ketogenic foods you can eat. Feel free to use a mixture of brown and white crab meat or all white. The brown is super tasty though in my opinion. I hope you enjoy it.
Hands-on Overall
Nutritional values (per serving)
Net carbs4 grams
Protein24.6 grams
Fat44.9 grams
Calories531 kcal
Calories from carbs 3%, protein 19%, fat 78%
Total carbs12.3 gramsFiber8.3 gramsSugars2.2 gramsSaturated fat6.2 gramsSodium1,370 mg(60% RDA)Magnesium115 mg(29% RDA)Potassium1,076 mg(54% EMR)
Ingredients (makes 1 serving)
Dressing:
- 1/2 cup paleo mayo (110 g/ 3.9 oz) - you can make your own mayo
- 1 heaped tbsp full-fat Greek yogurt or sour cream or coconut cream (30 g/ 1.1 oz)
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 3 tbsp chopped chives
- Optional: 1 tsp chopped tarragon
- 2 small canned anchovies (8 g/ 0.3 oz)
- 1 clove garlic, minced
- 1 tbsp lemon juice (15 ml)
- salt and pepper, to taste
Salad:
- 8-10 asparagus tips (60 g/ 2.1 oz)
- 1 cup crabmeat, drained (100 g/ 3.5 oz)
- 2 cups watercress or arugula (50 g/ 1.8 oz)
- 1/2 large avocado (100 g/ 3.5 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- 2 tbsp Keto Green Goddess Dressing (30 ml)
- salt and pepper, to taste
Instructions
- Make the dressing. Blitz the herbs, anchovies, lemon, mayonnaise and garlic in a food processor. Transfer to a bowl. Stir through the yoghurt or sour cream. Season to taste. Place in the fridge to thicken and chill for 10 minutes. Best when served fresh, but can be stored in the fridge for 3 days.
- Place the asparagus in a steamer and cook for 2 minutes until al dente. Cut at an angle into 3 cm/ 1.2 oz lengths. Slice the avocado.
- Place the rocket or watercress in a bow with the avocado and asparagus. Toss with 1 tbsp of green goddess dressing and 1 tbsp of olive oil. Mix the crabmeat with the remaining 1 tbsp of green goddess dressing.
- Season to taste. Top the crab onto of the salad ingredients and serve. Tastes the best when served fresh.
Green Goddess Crab Salad
Step by Step
Ingredients
- 1/2 cup paleo mayo (110 g/ 3.9 oz) - you can make your own mayo
- 1 heaped tbsp full-fat Greek yogurt or sour cream or coconut cream (30 g/ 1.1 oz)
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 3 tbsp chopped chives
- Optional: 1 tsp chopped tarragon
- 2 small canned anchovies (8 g/ 0.3 oz)
- 1 clove garlic, minced
- 1 tbsp lemon juice (15 ml)
- salt and pepper, to taste
- 8-10 asparagus tips (60 g/ 2.1 oz)
- 1 cup crabmeat, drained (100 g/ 3.5 oz)
- 2 cups watercress or arugula (50 g/ 1.8 oz)
- 1/2 large avocado (100 g/ 3.5 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- 2 tbsp Keto Green Goddess Dressing (30 ml)
- salt and pepper, to taste
Instructions
- Make the dressing. Blitz the herbs, anchovies, lemon, mayonnaise and garlic in a food processor. Transfer to a bowl. Stir through the yoghurt or sour cream. Season to taste. Place in the fridge to thicken and chill for 10 minutes. Best when served fresh, but can be stored in the fridge for 3 days.
- Place the asparagus in a steamer and cook for 2 minutes until al dente. Cut at an angle into 3 cm/ 1.2 oz lengths. Slice the avocado.
- Place the rocket or watercress in a bow with the avocado and asparagus. Toss with 1 tbsp of green goddess dressing and 1 tbsp of olive oil. Mix the crabmeat with the remaining 1 tbsp of green goddess dressing.
- Season to taste. Top the crab onto of the salad ingredients and serve. Tastes the best when served fresh.
Nutrition (per serving)
Calories531kcal
Net Carbs4g
Carbohydrates12.3g
Protein24.6g
Fat44.9g
Saturated Fat6.2g
Fiber8.3g
Sugar2.2g
Sodium1,370mg
Magnesium115mg
Potassium1,076mg
Detailed nutritional breakdown (per serving)
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