Paleo Citrus Crab Salad
  • 16 ounces of crabmeat (lump or claw)
  • 2 large stalks of celery chopped
  • 1 tangerine diced (or orange, tangelo, grapefruit…)
  • ½ avocado diced
  • ½ cup diced cucumber
  • 2 Tbs chopped flat leaf parsley
  • 1 Tbs chopped chives
  • baby lettuce mix
  • For the Vinaigrette:
  • 3 Tbs white balsamic vinegar
  • 1 Tbs orange juice
  • ¼ tsp salt
  • 1 & ½ Tbs olive oil
  • salt and pepper to taste
  • I recommend using organic ingredients when possible.
  1. For the vinaigrette: whisk together the white balsamic, 1Tbs orange juice, and salt. Then drizzle in olive oil while whisking to emulsify.
  2. In a large mixing bowl combine: crab meat, celery, tangerine, avocado, cucumber, parsley, and chives, Pour vinaigrette over the mixture, and stir to combine. Season with salt and pepper to taste.
  3. Serve over baby field greens.
Recipe by A Whole New Twist at