Ingredients

Scale

(Serves 4)

Salad base:

6 cups chopped romaine or butter lettuce (you love crisp greens!)
12 oz lump crab meat, chilled (fresh or high-quality canned—you love seafood!)
1 avocado, diced
4 slices cooked bacon, crumbled (you love savory richness!)
2 hard-boiled eggs, chopped
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced (soak in cold water 5 min to mellow bite)

Lemony herb vinaigrette:

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice (you love citrus!)
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp fresh dill or parsley, chopped
Salt & black pepper to taste (use reduced-sodium—you love low-sodium!)

Garnish:

Extra dill or chives
Lemon zest
Optional: Crumbled blue cheese or feta (use reduced-sodium—you love low-sodium!)

Instructions

1. Prep salad:

On a large platter or in a bowl, arrange lettuce. Artfully arrange crab, avocado, bacon, eggs, tomatoes, and drained red onion in rows or sections (classic Cobb style!) or toss gently.

2. Make dressing:

Whisk olive oil, lemon juice, Dijon, garlic, herbs, salt, and pepper until emulsified.

3. Serve:

Drizzle dressing over salad just before serving. Garnish with herbs, lemon zest, and optional cheese.

💡 Pro Tips for Perfection:
✅ Use chilled crab—keeps salad refreshing.
✅ Pat crab dry—prevents watery salad.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium bacon + skip added salt
→ Boost brightness with extra lemon zest and herbs
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Net carbs: 8g per serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <10g net carbs/serving
→ Increase healthy fats: extra olive oil or avocado
✅ Make ahead:
→ Chop veggies and boil eggs 1 day ahead
→ Keep dressing separate; assemble last minute

Storage & Serving Ideas

→ Best served fresh | Not ideal for leftovers (greens wilt)
→ Serving ideas:
→ As an elegant lunch or light dinner
→ With crusty bread (or GF toast) on the side
→ For brunch or entertaining

Prep Time & Nutrition (per serving):