Easy Crab Salad
- Time: 10 minutes
- Servings: 4
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Crab or imitation crab - 12 oz (340 grams)
- Cucumber - 1/4 medium (75 grams)
- Edamame beans, cooked - 1/2 cup (78 grams)
- Red onion - 1/3 medium (50 grams)
INGREDIENTS FOR DRESSING:
- Greek yogurt, non-fat, plain - 4 oz (113 grams)
- Olive oil - 1 tsp (5 grams)
- Hemp seeds - 1 tbsp (10 grams)
- Dill, dried - 1/4 tsp
- Paprika, ground - 1/4 tsp
- Sea salt - 1/4 tsp
- Lemon pepper - 1/4 tsp
- Celery seeds - 1/4 tsp
INSTRUCTIONS:
- In a bowl, mix all of the dressing ingredients.
- Chop the crab and cucumber and finely chop the red onion. Unfreeze the edamame beans in the microwave or by boiling them in a pot with a bit of water.
- Add all ingredients to the bowl with the dressing. Mix gently, serve, and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days.
NUTRITION FACTS per serving:
- Calories 160
- Protein 19 grams
- Carbs 11 grams
- Fat 4 grams
- Fiber 2 grams
- Sugar 2 grams
- Iron 6% DV
- Calcium 6% DV
- Sodium 14% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: You can replace the cucumber with fresh celery if desired. Make sure to use non-fat and plain Greek yogurt to avoid extra calories and added sugars.
Tags: gluten-free, high-protein, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.