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Springtime Crab Salad (AIP, SCD, Paleo)

  • Author: Jaime Hartman
  • Total Time: 10 mins
  • Yield: 2 servings 1x


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.


  • 4 ounces wild caught crab meat
  • 1 rib celery, diced
  • 4 radishes, thinly sliced
  • 1/2 avocado, diced
  • juice from 1/2 lemon
  • 2 tablespoons olive oil
  • pinch of salt
  • 2 cups arugula leaves
  • chives (for garnish)


  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.
  • Prep Time: 10 mins
  • Category: Salad