Dairy-Free Crab Louie Salad
Dive into the refreshing elegance of this Dairy-Free Crab Louie Salad, a flavorful spin on the classic seafood salad that's perfect for those seeking a lighter, dairy-free option. Packed with premium ingredients like succulent fresh crab meat, crisp romaine lettuce, creamy avocado slices, and a medley of vibrant cherry tomatoes, cucumbers, and black olives, this salad is as visually stunning as it is delicious. Topped with a tangy homemade dressing featuring dairy-free mayonnaise, lemon juice, Dijon mustard, and a hint of hot sauce, every bite bursts with zesty goodness while remaining entirely free of dairy. Ready in just 25 minutes, this dish makes an ideal centerpiece for a sophisticated lunch or dinner, and its colorful presentation is sure to impress guests. Serve it family-style or plated individually for an elegant touch—it's a seafood lover's dream turned into a dairy-free delight!
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Recipe Information
Ingredients
- 1 lb fresh cooked crab meat
- 1 head romaine lettuce
- 1 cup cherry tomatoes
- 2 large hard-boiled eggs
- 1 medium English cucumber
- 1 large avocado
- 3 stalks green onions
- 0.5 cup black olives
- 0.5 cup Dairy-Free Mayonnaise
- 0.25 cup ketchup
- 2 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 0.5 tsp hot sauce
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Start by preparing the dressing. In a small mixing bowl, whisk together the dairy-free mayonnaise, ketchup, fresh lemon juice, Worcestershire sauce, Dijon mustard, hot sauce, salt, and black pepper until all ingredients are well combined. Set aside in the refrigerator to chill while you prepare the salad.
Rinse and dry the romaine lettuce, then chop it into bite-sized pieces. Place the lettuce in a large salad bowl as the base.
Halve the cherry tomatoes and add them to the salad bowl.
Peel the English cucumber and slice it into thin rounds, then add these to the salad.
Peel and slice the hard-boiled eggs into quarters, and arrange them on top of the salad.
Peel, pit, and slice the avocado, and add these slices to the salad.
Thinly slice the green onions and sprinkle them over the salad for added flavor.
Slice the black olives and scatter them across the top.
Gently toss the crab meat with half of the prepared dressing, ensuring each piece is coated. Then, arrange the dressed crab meat over the top of the salad.
Serve the salad family-style, or divide into individual plates. Drizzle the remaining dressing over the salad, or serve on the side to let guests add according to their taste.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 7480 mg | 325% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 28.0 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 941 mg | 72% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4652 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
