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!