Crab Salad



 2 3-ounce cans crabmeat* 

 1/2 cup diced red bell pepper 

 1/2 cup shredded red cabbage 

 1/4 cup diced red onion 

 Juice of 1/2 lemon (2 TBSP) 

 3 TBSP safflower mayonnaise 

 Crushed red pepper flakes to taste**

 2 cups of spinach***

 1/2 cup chopped peaches

 1/2 cup chopped plums


In a medium mixing bowl, stir together the crabmeat, lemon juice and mayonnaise and mix well. Add the bell pepper, cabbage, red onion, peaches and plums and mix together. This can be served on a bed a spinach or with the spinach mixed in. 

* I used a large 15-ounce can of crab meat (I found this in the chilled seafood section at the grocery store, you could also use fresh crab)

** I like red pepper flakes so I loud that boy up

*** While I do enjoy spinach I prefer to finely chop my spinach and add it into the salad as opposed to having it on a bed of lettuce

This recipe is from The Fast Metabolism Diet Cookbook by Haley Pomroy 

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