Lemony Crab Salad with Baby Greens
A refreshing and elegant salad featuring fresh crabmeat tossed with lemon juice and olive oil, served atop a bed of mixed baby greens. Perfect for a light lunch or appetizer.
4 servings
10 min
Ingredients
- •1 pound fresh crabmeat, picked over
- •3 tablespoons fresh lemon juice
- •3 tablespoons extra-virgin olive oil
- •1½ tablespoons fresh Italian parsley
- •5 ounce mixed baby greens
- •¼ cup extra-virgin olive oil
Cooking Instructions
- 1.
In large nonmetallic bowl,toss first 4 ingredients to combine. Season to taste with salt and pepper.
5 min
- 2.
Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
5 min
