This fresh Mediterranean crab salad is filled with the great tastes of cucumber, tomatoes, and olives. The sweet crab and mint champagne vinaigrette make it a paleo, gluten free, and dairy free refreshing lunchtime salad.

Before I get to today’s Mediterranean crab salad, let’s first take a trip down lunch lane. If you were to look at the lunches I ate in grade school, you (and I) would never believe that I would go on to write a healthy food blog years later. Inside my plain brown bag I carried to school every day was a simple baggie containing my sandwich. No zip lock. These were the pre-ziploc days.

The sandwich didn't include arugula or sun dried tomatoes and wasn't on gluten free, all natural artisanal bread. No, it was constructed on plain white, soft Wonder bread with a smear of butter, or rather margarine, and a Kraft American cheese slice carefully unfolded from its single serving wrapper.

Four slices of hard salami would go on top with each slice touching an opposite corner of the Wonder bread. The sandwich was precisely cut in half and devoured by me every day at school for eight years.

My mom did her best to keep us healthy with the information she had. And honestly, it could have been worse.

While it sometimes feels impossible to keep up with all the latest research and diets, one thing I know for sure, is that you can never go wrong with food that grows from the ground. Just try not to beer batter and deep fry it.

So that’s how vegetables came to play such an important part of my life and how I’ve come to love salads like this Mediterranean crab salad.

It’s nothing super fancy. It’s just fresh ingredients with some fresh crab on top. Crab not your thing? Substitute it for tuna, white beans, chicken, or tofu.

The dressing works on it all and I can safely say that I’ll take a healthy salad like this over a salami sandwich any day.

Mediterranean Crab Salad
{Paleo, Gluten Free, Dairy Free}

Serves One

Ingredients

• 4 ounces mixed greens

• 6 cherry tomatoes cut in half

• 1/4 cup diced cucumber

• 1/4 cup diced Kalamata olives

• 2 ounces fresh crab

• 1 tablespoon extra virgin olive oil

• 1 tablespoon champagne vinegar

• 1 tablespoon fresh mint

• fresh ground pepper to taste

• 1 ounce crumbled feta cheese (optional)

Instructions

1. Combine first 6 ingredients together in a bowl.

2. Drizzle oil and vinegar over all ingredients.

3. Sprinkle with mint.

4. Grind fresh pepper on top.

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