Crab Louie Salad (DF, GF)

I had this AMAZING salad in New Orleans that I can't stop thinking about, so I tried to recreate it at home...I couldn't remember the salad dressing so I made a more traditional version but without nightshades. SUPER quick and easy if you're into that kinda dinner. 



- Lettuce of Choice (I had butter lettuce in my original salad, but HEB was out, so I used green leaf)

- Grilled Avocado

- Medium to Hard boiled Egg

- Olive Oil Marinated Onions

- Ready to Eat Crab from HEB (I used about 1/3 cup for salad)

- Radish

- handful sunflower seeds

*I wanted to add asparagus, but HEB was also out of that

- Chives for garnish



- 1/4 cup Primal Kitchen Mayo

- 1/4 tsp horseradish 

- 2 cloves minced garlic

- Juice from One Lemon

- Salt & Pepper

- 2 tsp Dijon Mustard


Mix dressing ingredients well with whisk, and place in refrigerator. 


I grilled the avocado on a small grill pan over the stove. This was super easy, just place ingredients in salad bowl. I did a drizzle of dressing under the crab and a small dollop on top and topped with chives for garnish.


I would have loved to add the blanched asparagus, but next time I guess. 

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