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Paleo Crab Louie salad

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A fresh and vibrant Paleo Crab Louie salad featuring tender crab meat and crisp vegetables tossed in a zesty, homemade Louie dressing, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 8 oz fresh lump crab meat
  • 2 cups chopped Romaine lettuce
  • 1 cup chopped iceberg lettuce
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup thinly sliced cucumber
  • 2 hard-boiled eggs, quartered
  • 4 slices cooked bacon, crumbled
  • 1/4 cup sliced green onions
  • 1/4 cup sliced black olives
  • For the Louie dressing:
  • 1/2 cup mayonnaise (preferably paleo-friendly)
  • 2 tbsp fresh lemon juice
  • 1 tbsp chili sauce (check paleo compliance)
  • 1 tsp Worcestershire sauce (gluten-free)
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. In a small bowl, whisk together mayonnaise, lemon juice, chili sauce, Worcestershire sauce, Dijon mustard, salt, and pepper until smooth. Set aside.
  2. In a large bowl, combine Romaine and iceberg lettuce, cherry tomatoes, cucumber, green onions, and black olives.
  3. Gently fold in the lump crab meat to preserve its texture.
  4. Divide the salad mixture among serving plates.
  5. Arrange avocado slices, hard-boiled eggs, and crumbled bacon decoratively on top of each salad.
  6. Drizzle the prepared Louie dressing over each salad or serve on the side.
  7. Serve immediately and enjoy a fresh, Paleo-friendly meal.

Notes

For an extra burst of flavor, sprinkle some fresh dill or chives on top. This salad pairs wonderfully with a crisp white wine or sparkling water with lemon.

Find it online: https://carmenwausa.com/paleo-crab-louie-salad/