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Crab and Heirloom Tomato Salad
recipe
10 min
Total
160 Kcal
12 g protein
9 g carbs
8 g fat
Ingredients for
serving
-
3.8
g
Lime juice, raw
0.13
x fl oz (30g)
-
0.5
g
Lemon rind, grated
0.25
x tsp (2g)
-
0.3
g
Coriander (cilantro) leaves, raw
0.06
x cup (4g)
-
0
g
Salt, table
0.25
x dash (0g)
-
0
g
Spices, pepper, black
0.25
x dash (0g)
-
227.5
g
heirloom tomato
1.25
x 1 piece (182g)
-
25
g
Bell pepper (green/yellow/red)
0.25
x unit (100g)
-
8.8
g
canola mayonnaise
0.63
x 1 tbsp (14g)
-
4.9
g
Oil, olive, salad or cooking
0.38
x tablespoon (13g)
-
84
g
Chicken Of The Sea Lump Crabmeat
1.5
x serving (56g)
-
3.5
g
Peppers, jalapeno, raw
0.25
x pepper (14g)
-
7.5
g
Shallots, raw
0.75
x tbsp chopped (10g)
Instructions
-
In a large bowl, mix cilantro, bell pepper, jalapeno pepper, shallot and crabmeat.
-
In another bowl, mix canola mayonnaise, lime juice and lemon rind.
-
Add mayonnaise mixture to crabmeat mixture. Toss well.
-
In a serving platter, arrange tomatoes. Pour little oil over them and sprinkle with little salt and pepper.
-
Spread the crabmeat mixture over tomatoes. Garnish with little basil leaves and serve immediately.