Crab Louis Salad

The exact origins of this century-old recipe are uncertain, but legend links the crabby salad to Seattle’s Olympic Club (1904) or Solari’s in San Francisco (1910). Either way, the protein-packed dish has withstood the test of time – and now it’s gone clean!

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Serves: 4
Hands-on time: 30 minutes
Total time: 45 minutes


  • 2 heads butter leaf lettuce, shredded
  • 1 1/2 lb cooked lump crabmeat
  • 4 eggs, hardboiled, peeled and quartered
  • 2 tomatoes, chopped
  • 2 avocado, pitted, peeled and sliced
  • 1 fennel bulb, thinly sliced
  • 1 carrot, peeled and finely julienned


  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup low-fat buttermilk
  • 1/4 cup chile sauce (harissa or sambal oelek)
  • 2 tbsp grated onion
  • 1 clove garlic, minced
  • 2 tbsp finely chopped fresh parsley
  • 1/2 tsp ground cayenne pepper
  • 1/4 tsp sea salt


  1. Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside.
  2. Place lettuce on a large platter or divide among 4 individual serving plates. Top with crab, eggs, tomatoes, avocado, fennel and carrot, dividing evenly. Serve dressing alongside.

Nutrients per serving (2 1/2 cups salad): Calories: 246, Total Fat: 11 g, Sat. Fat: 2 g, Monounsaturated Fat: 6 g, Polyunsaturated fat: 1 g, Carbs: 11 g, Fiber: 5 g, Sugars: 3 g, Protein: 26 g, Sodium: 501 mg, Cholesterol: 167 mg

Adding in your favorite seasonal vegetables will really make this salad even more phenomenal: asparagus, fava beans and peas in the spring; cucumbers, sweet bell peppers and melons in the summer; and a variety of squashes, raw celeriac and citrus in the fall and winter.

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