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crab salad with roasted avocados

A paleo crab salad with roasted avocados.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Paleo
Servings: 4
Author: the whole smiths


  • 1 lb crab meat
  • 1/2 red pepper chopped
  • 1/2 C. paleo mayo homemade or Sir Kensigton's
  • 1/2 tsp cayenne
  • 1/2 jalapeno dicey finely
  • 1 scallion thinly sliced
  • 1/3 C. cilantro chopped
  • 1 C. baby spinach per serving
  • 2 avocados
  • 1 lemon
  • 1 C. cherry tomatoes halved
  • red pepper flakes
  • olive oil
  • salt to taste


  • In a large bowl, combine crab meat, mayo, red pepper, cayenne, jalapeƱo, scallion and cilantro.
  • Squeeze juice of 1/2 lemon into bowl and combine.
  • Salt to taste.
  • Meanwhile, halve and pit avocados.
  • Scoop entire half out with large spoon.
  • Place on foil lined baking sheet center side down.
  • Drizzle olive oil over top and sprinkle with salt and red pepper flakes to taste.
  • Broil on high for 5 minutes until golden brown crust has formed. Please note that broilers vary widely so please watch your avocado to ensure they don't burn!
  • Serve crab salad over bed of spinach with cherry tomatoes and top with sliced roasted avocados.