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+ servings

Crab Shack Summer Salad

Course Main Course, Salad
Keyword crab
Prep Time 20 minutes
Servings 4 Dinner Size Servings
Calories 263kcal
Author Craving Something Healthy


  • 3 ears of corn grilled and cooled
  • 1 cup cherry or grape tomatoes sliced in half
  • 1-14 ounce can hearts of palm drained and sliced 1/2-inch thick
  • 1 cup jumbo lump crab meat rinsed and any shell pieces removed
  • 1 Hass avocado pitted and cut into 1-inch pieces
  • 1/4 cup very thinly sliced sweet onion
  • 1/4 cup coarsely chopped herbs - parsley basil and chives


  • 1/4 cup plain nonfat Greek yogurt
  • 2 tablespoons olive oil
  • juice and zest of 1 lime
  • 1/8 teaspoon curry powder
  • salt and pepper to taste


  • Slice the corn from the cob, and place in a large mixing bowl.
  • Add tomatoes, heart of palm slices, crab meat, avocado pieces, onions and parsley to the corn, and toss to combine.
  • In a separate bowl or measuring cup, combine ingredients for dressing and whisk well.
  • Pour dressing over salad and toss gently to combine.
  • Serve immediately.


Recipe adapted from Food and Wine


Calories: 263kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 377mg | Potassium: 773mg | Fiber: 5g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 27.3mg | Calcium: 48mg | Iron: 1.5mg