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Paleo Citrus Crab Salad


  • 16 ounces of <g class="gr_ gr_60 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling" id="60" data-gr-id="60">crabmeat</g> 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
  • 1/4 tsp salt
  • 1 & 1/2 Tbs olive oil
  • salt and pepper to taste
  • I recommend using organic ingredients when possible.


  • For the vinaigrette: whisk together the white balsamic, 1Tbs orange juice, and salt. Then drizzle in olive oil while whisking to emulsify.
  • 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.
  • Serve over baby field greens.