Peach, Crab, and Citrus Summer Salad

Fresh Summer Salad: Peaches, Lump Crab, and Mixed Greens with Orange Juice Reduction

At the fish counter in Central Market, they carry these little tubs of gorgeous, fresh crab claw meat… Every time I go in, I stare longingly at them, wishing I knew how to make something other than crab cakes.  Well, the day has finally come… I ran across a Martha Stewart recipe for a salad with peaches and crab meat, so I adapted it last night to be Paleo-friendly (and to my liking!). The only downside was that it took a little longer than I planned, so I was on the ravenous side when I finally gobbled it up. I also had to stop myself from just eating the crab meat straight out of the tub. Don’t tell.

Peach, Crab, and Citrus Summer Salad
Quantity: 4 servings
Time: 20 minutes active, a little over an hour total time
Paleo Grade: A- (Gluten-Free, Dairy-Free, does does contain all-natural sugar content from the peaches and fresh OJ)

For the Dressing

  • 3/4 cup fresh squeezed orange juice (about 3 oranges)
  • 1 Tbs. agave nectar
  • 2.5 Tbs. ground coriander
  • 1/2 cup fresh squeezed lime juice (about 4 limes)

For the Salad

  • 2 large or 3 small peaches, pitted and sliced into 1/2″ wedges
  • 1 jalapeno pepper, seeded and diced
  • 1 shallot, minced
  • 1 tsp. fresh mint, julienned
  • 1.5 cup fresh jumbo lump crab meat
  • Extra-virgin olive oil, to drizzle
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 cups spring greens mix

Make Your Dressing

  1. Combine orange juice, agave nectar, and coriander in a small saucepan and bring to a boil, stirring regularly.
  2. Remove from heat, cover, and let cool for 30 minutes.
  3. Strain dressing and add lime juice.

Reducing the Fresh Squeezed Orange Juice

Pull Together the Salad…

  1. Combine peaches, jalapeno, chile, shallot, mint, and 1 cup of the orange dressing in a bowl and let stand for 30 minutes, stirring occasionally.
  2. In a separate bowl, add crab meat and drizzle with olive oil. Season with salt and pepper to taste.
  3. Add peaches to crab bowl using a slotted spoon, reserving the dressing.
  4. Add spring greens, 1/2 cup of reserved dressing, salt and pepper… Toss gently.
  5. Serve!

Nothing like Texas peaches in the summertime...

Vegetarian? Just omit the crab meat… the salad stands wonderfully without it!

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Categories: Soups and Salads

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5 Comments on “Peach, Crab, and Citrus Summer Salad”

  1. July 29, 2011 at 10:55 am #

    I was lucky enough to have a helping of this very salad, and I can attest to its deliciousness…even without the crab meat (I don’t eat seafood…).

    Keep it up paleobetty, especially while I’m staying with you so that I can enjoy your epic creations! You’re turning this carb lover into an aspiring Paleo-i-vore.

    -wj

    • August 1, 2011 at 8:54 pm #

      Thanks, Bill! Couldn’t be happier feeding you Paleo goodies! 🙂

  2. Ana
    August 3, 2011 at 4:16 pm #

    Mmmm, I love the crab at Central Market. This gives me an excuse to buy it again. Can’t wait to try it!

    • August 9, 2011 at 9:57 pm #

      Yay! I’m going to have to find some more recipes for that crab… it’s stinking tasty!

Trackbacks/Pingbacks

  1. Guacamole with Fresh Crab and Tart Apple (Yum!) | PaleoBetty - August 17, 2011

    […] since I’ve been trying to come up with ways to use the gorgeous tubs of fresh lump crab meat from Central Market, it seemed only right that I try to recreate this delicious treat. Following […]

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