Want FREE or discounted shipping?
Join the VIP Club. Learn More
Snow Crab Avocado Salad
10 minute prep
Snow crab has 15 grams of protein for every 3 oz and includes essential vitamins like Vitamin B12. Combining these stats with this salad’s ripe avocado, fresh greens, and hemp hearts, this dish is a win-win for your taste buds and health.
Some important tips before you get started. This Snow Crab Avocado Salad calls for ripe avocados, however if yours aren’t ready, place them in a closed paper bag with an apple and in a dark room. This should ripen them overnight. If they are still too firm, let them stay in the bag a little longer.
If you are planning a party, consider doubling this recipe and serving the salad in martini glasses with small forks. You can also make up extra dressing and place it in a small glass container on the table. Make sure to include your favorite hot sauce too if anyone wants to spice it up.
Snow crab is easily one of the most versatile seafood ingredients and a great topping for all your dishes. It brings a nice hearty taste as well as a bit of elegance too. This recipe takes 10 minutes of prep and no cooking time.
Directions
- In a shallow bowl, add in the greens. Top it with the avocado, cherry tomatoes, hemp hearts and snow crab legs. Sprinkle it with the freshly ground black pepper. Decoratively place the lime slice in the salad.
- Prepare the dressing. In a small deep bowl, add in the chili powder, salt, good olive oil, balsamic vinegar and lime zest. Mix until well combined. Drizzle this dressing over the salad and serve.
- *The best way to cut an avocado is to slice it in half around the pit. Open it. First, prepare the side that doesn’t have the pit attached. With a sharp knife, slice linear rows into the avocado flesh first on the long side. Next, slice the short side. This creates a checkerboard pattern in the avocado flesh. With a big spoon, scoop out the avocado from the peel. Remove the pit from the other side and repeat.
- This salad can also be made with Blue Crab, King Crab and sautéed Shrimp and/or Lobster. Since the blue and king crab come fully cooked, simply assemble. For the shrimp, shell and devein, slice in half and sauté for 2 minutes per side until opaque. For the lobster, slice the tail in half, remove the meat and sauté for 2 minutes per side until opaque and roughly chop.
Ingredients
Makes one salad
For the salad:
Handful of your favorite greens (I like fresh baby spinach, kale or arugula—the greener the heathier)
1 ripe avocado, sliced in half, pit removed and cut into chunks*
3-4 cherry tomatoes, sliced in half or quartered
1 teaspoon hemp hearts or shelled hemp seed (find in the health section of your grocery store)
6 – 8 shelled snow crab legs
pinch freshly ground black pepper (to your liking)
1/2 fresh lime, cut out one lime slice; zest the rest of the lime and place it in a small bowl as this will be used in the dressing) reserve the rest of the lime in the refrigerator for another use
For the dressing:
pinch chili Seasoning (or you can use your favorite seasoning here instead)
pinch very fine pink Himalaya salt (you can find it in most grocery stores. It’s the pink salt)
1 tablespoon very good olive oil
1 teaspoon Balsamic vinegar (I like the thick kind, that's almost sweet; in the store it is called Balsamic Vinegar Glaze)
Lime zest and juice (see ingredient list above)
SHOP NOW
