Penn Herb Wellness Guide
Citrus Olive Crab Salad
Crab and olives make a succulent pairing in this tasty salad.
Ingredients
- 3/4 cup olives, wedged
- 1/2 cup yellow grapefruit segments
- 1/2 cup red onion, sliced into thin strips
- 1/2 cup peeled, seeded and diced cucumber
- 1/3 cup ruby grapefruit segments
- 1/3 cup orange segments
- 1/4 cup tangerine segments
- 2 Tbs chopped basil
- 2 Tbs chopped cilantro
- 1 Tbs red wine vinegar
- 1/4 tsp salt
- 6 oz crab meat
- 1/2 cup diced avocado (1/2-inch)
- 8 cups butter lettuce leaves
Directions
- In a large mixing bowl, combine olives, yellow grapefruit, onion, cucumber, ruby grapefruit, orange and tangerine. Season with basil, cilantro, vinegar and salt. Add crab and avocado and gently toss until evenly combined. To serve, divide lettuce onto each plate and top with the citrus crab mixture.
Nutrition Facts
Calories 156
Calories from Fat 63 (40%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(5%)Cholesterol 14mg
(35%)Sodium 830mg
(0%)Potassium 0mg
Total Carbohydrate 0g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(22%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.