You may have noticed in our meal plans that what we cook for dinner is often used in the preparation for lunch the next day or two. That’s certainly the case with this salad. I always cook an extra crab leg and then use it to make this salad. It’s a really nice change of pace from traditional salads.
4 cups mixed greens
1 pound crab meat, cut into small pieces
1 avocado, cut into small pieces
1/2 cup celery, finely chopped
3 tablespoons red onion, finely chopped
1/2 teaspoon paprika
2 teaspoons lemon juice
Salt and pepper to taste
1/2 cup mayonnaise (you can make your own or buy an avocado oil-based mayonnaise)
1 lemon, cut into wedges
1 1/2 tablespoons fresh dill chopped, plus more for garnish (optional)
Divide the mixed greens on two large plates. Mix all the rest of the ingredients into a large bowl. Stir gently. Add the crab mixture to the top of the greens and garnish with dill and lemon wedges if preferred.