Keto Ginger-Lime Infused Crab Salad
Fresh, zesty, and with a hint of exotic spice, this Keto Ginger-Lime Infused Crab Salad is a refreshing addition to your low-carb lineup. Perfect for a light lunch or a fancy appetizer, this salad brings together the succulence of crab meat with a tangy lime dressing, rounded out by the warmth of fresh ginger.
Servings 4
Calories 240kcal
Ingredients
- 12 oz 340 g crab meat, fresh or canned
- 1 medium avocado 150 g, diced
- ¼ cup 60 ml extra virgin olive oil
- 2 tbsp 30 ml fresh lime juice
- 1 tsp 2 g lime zest
- 1 tbsp 6 g fresh ginger, grated
- ¼ cup 4 g fresh cilantro, chopped
- ¼ cup 25 g red onion, finely chopped
- ½ tsp 2.5 g sea salt
- ¼ tsp 0.5 g black pepper
- ¼ tsp 0.5 g crushed red pepper flakes (optional)
Instructions
- Begin by preparing the crab meat. If using canned crab, drain and rinse it thoroughly to remove any excess liquid. For fresh crab meat, ensure it is free of shell fragments and pat dry with paper towels.
- In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, lime zest, and grated ginger to create the dressing.
- In a larger mixing bowl, combine the crab meat, diced avocado, chopped cilantro, and red onion.
- Pour the ginger-lime dressing over the crab mixture and toss gently to coat, ensuring the flavors are well distributed.
- Season the salad with sea salt, black pepper, and red pepper flakes if desired. Give it one final gentle mix.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This step infuses the crab with the zesty lime and warm ginger notes.
- Serve chilled. This dish can be plated as is or served over a bed of mixed greens for an added crunch.
Notes
For the best flavor, use fresh crab meat and ripe avocados. The dressing can be made ahead of time and stored in the refrigerator to intensify the flavors. For those who prefer a milder taste, the red pepper flakes can be omitted.
Nutrition
Calories: 240kcal | Carbohydrates: 6g | Protein: 20g | Fat: 17g | Fiber: 3g