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This simple salad features two early spring garden staples – arugula and radishes – along with crab meat and avocado for a refreshing and nutrient dense casual lunch or a tasty salad course for dinner.

Garden update

My incentive for creating this recipe was the fact that my little garden now has radishes and arugula ready to be harvested! I am happy to report that many of the seeds I planted on April 1 and shared with you in this post have sprouted and now the brown patch outside my office window has some spots of green (along with the some rogue flowers that are determined to keep growing, even though the flowerbed is no more)!

Since the April update, I also planted the bed in the back of the house with potatoes, sweet potatoes, and cucumber, joining some garlic and strawberry plants that were already there.

Elsewhere in the yard I’m attempting to grow some zucchini and winter squash vines, but so far don’t have anything to show for that.

Of the original plantings, the pac choi (or “bok choy” – but I’m going to use the name that was on the seed packet) has been the most impressive. I’ll probably start thinning that and enjoying them as baby leaves in the next couple days. Obviously, the radishes and arugula have also grown as expected and we have tiny parsnip and onion plants growing.

Sadly, my first planting of beets and carrots didn’t do much, so I replanted them last week. I now see some beet sprouts, but still absolutely nothing in the carrot row. As I understand it, they can take up to three weeks to germinate, so I will try to be patient.

If this garden stuff interests you, make sure to follow my Instagram where I have been sharing updates both in the “stories” feature and in the main feed. I’ll keep providing monthly updates here on the blog, along with my regular Tuesday posts of new recipes.

Speaking of that… let’s get on to the recipe!

Ingredient notes

This recipe is so flexible; feel free to switch up the greens or leave out the celery if you don’t have any on hand or don’t care for it. The radish provides enough crunch that it will still have a satisfying texture.

If you are fortunate to get fresh crab meat locally, by all means do so! I had some frozen wild caught crab meat from Trader Joe’s that I’d been hanging on to and used that. You could also make this with canned crab meat or even canned tuna or salmon, if you prefer.

Notes for healing diets

This recipe is compliant with both the Paleo autoimmune protocol (AIP) elimination phase and the Specific Carbohydrate Diet (SCD). To make it low-FODMAP, simply skip the avocado.

AIP Crab Salad Recipe

Springtime Crab Salad (AIP, SCD, Paleo)
 
Author:
Recipe type: Salad
Serves: 2 servings
Prep time:
Total time:
 
This simple salad features two early spring garden staples - arugula and radishes - along with crab meat and avocado for a refreshing and nutrient dense casual lunch or a tasty salad course for dinner.
Ingredients
  • 4 ounces wild caught crab meat
  • 1 rib celery, diced
  • 4 radishes, thinly sliced
  • ½ avocado, diced
  • juice from ½ lemon
  • 2 tablespoons olive oil
  • pinch of salt
  • 2 cups arugula leaves
  • chives (for garnish)
Instructions
  1. In a bowl, gently mix the crab meat, celery, radishes, avocado, lemon juice, olive oil, and salt.
  2. Divide the arugula leaves onto two serving plates.
  3. Divide the crab and vegetable mixture and place on top of the arugula leaves on each plate.
  4. Garnish with finely chopped chives.

 

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