Seafood Salad

seafood saladHere’s a fresh change from tuna salad, made colorful and healthy with the addition of vitamin C-rich bell peppers. Be sure to pick over the crab meat to remove any small bits of cartilage. If you like, use kitchen shears to snip the chives.


  • 1/4 cup(s) mayonnaise
  • 1 medium lemon
    juiced (use 2 tablespoons)
  • 2 teaspoon mustard, Dijon
  • 1 pounds crabmeat, jumbo lump, canned
  • 1 medium pepper(s), red, bell
  • 1 medium pepper(s), yellow, bell
  • 1/4 cup(s) chives, fresh
  • 1/4 cup(s) parsley, fresh
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste
  • 8 cup(s) lettuce, mixed greens
    baby greens preferred


  • In a serving bowl, combine the mayonnaise, lemon juice, and mustard. Fold in the crab meat, bell peppers, chives, and parsley. Season with salt and pepper to taste.
  • Divide the salad greens among 4 salad bowls. Spoon the crab salad over the greens and serve.

Reference: South Beach Diet Recipe