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–+ servings

Asparagus and Crab Salad

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dairy Free, Egg Free, Fish and Seafood, Nut Free, Soups and Salads
Cuisine American
Servings 10
Calories 150.5

Ingredients
  

  • 2 pounds asparagus spears trimmed
  • 4 large red bell pepper sliced
  • 1/2 pound bacon diced (about 10 strips)
  • 2 cups cherry tomatoes
  • Celtic sea salt and pepper to taste
  • 16 ounces lump crabmeat drained and flaked
  • 2 tablespoons lemon juice
  • 3 tablespoons MCT oil or olive oil
  • 1 clove garlic minced

OPTIONAL ADDITION:

  • hard-boiled eggs sliced

Instructions
 

  • Cut the asparagus and peppers into 2 inch pieces. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Add in the asparagus, peppers, tomatoes, crab to the bacon (and grease from the bacon) and cook until veggies are crisp tender. Transfer to a large mixing bowl. Whisk the lemon juice, oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Makes 10 servings.

Nutrition

Calories: 150.5 | Fat: 7.1g | Protein: 13.5g | Carbohydrates: 8.8g | Fiber: 3.6g | P:E Ratio: 1.1