Friday Foodspiration: Crab Stacked Salad

FullSizeRender (33)

FullSizeRender (33)

 I have a favorite restaurant salad similar to this one that uses lobster, so I was excited to experiment with a crab “stacked” salad.  It looked so pretty I almost didn’t want to eat it, but it tasted too good not to!

Similar to a cobb salad in ingredients, but topped with crab meat and a Old Bay Vinaigrette that reminds me of Maryland . . .Yum!

Why should you add crab to a salad? It has over 100% of your daily requirements of . . .

  • Vitamin B12 for heart health and energy

  • Selenium to enhance the immune system and thyroid health

  • Copper for energy and immune health

  • Omega 3 fatty acids to decrease risk of heart disease and dementia

  • Iodine which is essential for a healthy metabolism and thyroid

Makes 2 dinner size portions or 4 side salads.


For Salad

  • 1/2 lb Lump Crab Meat

  • 1 tbs Avocado Oil

  • 2 strips Bacon, cooked

  • 1/2 Avocado, diced

  • 1 medium Tomato, diced

  • 2 oz Blue Cheese, crumbled

  • 2 cups Romaine Lettuce, chopped

For Old Bay Vinaigrette

  • 1 tbs yellow mustard

  • 2 tbs lemon juice

  • 1 tbs Old Bay Seasoning

  • 1 tbs Avocado Oil


1. Heat oil in a small saucepan and saute crab meat until warm.

2. Assemble salad in order listed starting with crab, then bacon, etc in a cup, small bowl, or large ramekin.*

3. Turn the bowl over onto a plate and gently tap the top to loosen the ingredients.

4. Combine mustard, lemon juice, and Old Bay in a bowl and the whisk in oil.

5. Drizzle vinaigrette over the top of the assembled salad.

*Of course this would taste just as good all tossed together in a bowl!

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