Low Sodium Crab Louie Salad
Elevate your seafood game with this vibrant, heart-healthy Low Sodium Crab Louie Salad, a refreshing spin on a classic recipe that prioritizes flavor without excessive salt. Packed with succulent fresh crab meat, crisp romaine lettuce, creamy avocado, and juicy cherry tomatoes, this dish is both indulgent and wholesome. The flavorful low-sodium dressing combines Greek yogurt, tangy unsalted ketchup, a splash of lemon juice, and aromatic fresh dill for a guilt-free, creamy finish. Perfect for light lunches or elegant dinner starters, this protein-rich salad is ready in just 30 minutes and makes for a beautiful, colorful plate that's as nutritious as it is delicious. Healthy seafood recipes, low sodium meals, and vibrant summer salads find their ultimate match in this quick, easy-to-prepare dish!
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Recipe Information
Ingredients
- 1 pound fresh crab meat
- 1 head romaine lettuce
- 2 large hard-boiled eggs
- 1 large avocado
- 1 cup cherry tomatoes
- 1 medium cucumber
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon fresh dill
- 0.25 teaspoon black pepper
- 1 teaspoon low sodium Worcestershire sauce
- 0.25 cup unsalted ketchup
- 0.5 cup plain Greek yogurt
Instructions
Begin by hard-boiling the eggs if not already done. Place eggs in a small pot of water, bring to a boil, then turn off the heat and let the eggs sit for 8-10 minutes. Cool under cold running water, peel, and set aside.
While the eggs are boiling, prepare the dressing by combining the low sodium Worcestershire sauce, unsalted ketchup, plain Greek yogurt, and fresh lemon juice in a small bowl. Whisk together until smooth, adding olive oil gradually while whisking to emulsify. Stir in fresh dill and black pepper. Taste and adjust seasoning if necessary. Set aside.
Chop the romaine lettuce into bite-sized pieces and distribute evenly on a large serving platter or individual plates.
Slice the avocado in half, remove the pit, and cut into thin slices.
Halve the cherry tomatoes and thinly slice the cucumber.
Arrange the crab meat, sliced avocado, cherry tomatoes, and cucumber over the beds of lettuce.
Slice the hard-boiled eggs into quarters and add them to the salad.
Drizzle the dressing over the salad, or serve on the side for individualized portions.
Garnish with additional fresh dill if desired and serve immediately.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 5250 mg | 228% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 31.2 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 981 mg | 75% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4717 mg | 100% | |
*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.
