Grilled Peach, Avocado, and Crab Salad with Peach Dressing

Grilled Peach Crab Salad {low-carb, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

This Grilled Peach, Crab and Avocado Salad with Peach Dressing is Summer appetizer perfection! It’s such a great low-carb summer side to serve this season. It’s Paleo and gluten and dairy-free too

Grilled peach saladGrilled Peach Salad with Crab

The flavors on this Grilled Peach and Crab and Avocado Salad are so delicious! It’s light and the perfect summer time meal. It’s easy to throw together for a quick appetizer for a dinner party, or to serve as a light main dish.

This salad is grain-free, dairy-free, egg-free, and low-carb! That means this is the perfect allergy friendly salad for entertaining! If you need to leave out the crab for a seafood allergy, that’s totally fine. You can substitute in extra grilled peaches or avocado to make it heartier.

Ingredients Needed:

  • Peaches
  • Arugula
  • Avocado
  • Red Onion
  • Crab Meat
  • Honey
  • Lime Juice
  • Cinnamon
  • Salt and Pepper

Low fat grilled peach salad recipe

If you like this simple summer time dish, check out these others:

If you like this salad recipe, check out these others:

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Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
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Ingredients

Salad Ingredients:

  • 1 cup organic arugula (or more depending on how many you are serving)
  • 1 Hass avocado, diced
  • 1 red onion, thinly sliced
  • 2 peaches, pit removed, quartered, and grilled
  • 6 oz. lump crab meat

Peach Dressing:

  • 2 peaches, peeled, pitted, and diced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon raw honey
  • 1 teaspoon lime juice
  • 1/8 teaspoon cinnamon
  • Dash Himalayan sea salt, more to taste
  • Dash freshly ground pepper, more to taste

Instructions

Grease a grill or grill pan and grill for 3-5 minutes on each side, until well caramelized.

In a high speed blender, peach ingredients and blend until smooth. Taste and adjust seasoning as desired.

Place arugula, grilled peaches, and avocado on serving platter of choice. Top with crab meat and a drizzle of peach dressing! Serve with more dressing on the side.

Notes

  • *Store leftover dressing in an air-tight container for up to one week.
  • **If using a high-speed blender, you do not need to peel the peaches for the dressing!
  • *** Substitute crab meat for grilled shrimp or protein of choice, if desired!

Nutrition

  • Calories: 234
  • Sugar: 15g
  • Sodium: 247mg
  • Fat: 16g
  • Saturated Fat: 1.8g
  • Carbohydrates: 24g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 24mg

6 comments
August 13, 2013

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6 Responses

  1. I can’t wait to try your meal plans! I have a 6 and 4 year old as well as work full time so to have dinner planned out plus the provided shopping list makes my life so much easier! It’s looking like we will probably only get 2-3 servings out of this though. This definitely gets me off to a good start! We go by macros so portions may need a bit of tweaking but thank you for getting the hard parts done for me.

  2. Omg thank you so much. I am so excited to try this with different proteins. And the dress totally something I can have. I have 28 different food sensitivities. Dairy, gluten, eggs, canola oil just to name some of them.

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Author: Lexi

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