Quinoa Crab Salad Cups
Ingredients
- Head of Bibb or Butter lettuce
Salad
- 2/3 cup quinoa
- Can of chunk crabmeat
- 1 avocado diced
- 1/3 cup cucumber finely diced
- 1/3 cup feta crumbled (omit for dairy free)
- 3 Tbsp fresh Italian parsley finely chopped
- 1-3 tsp fresh lemon zest
Dressing
- 3 Tbsp lemon juice
- ½ - 1 Tbsp honey to taste
- 1 clove garlic minced
- 4 Tbsp olive oil
- Salt and pepper
Instructions
- Boil quinoa in 2 cups of water for 10-15 minutes or until tender. Drain well then spread out on a baking sheet to cool completley.
- Whisk dressing together until combined (or add to a jar and shake to emulslify). Set aisde.
- In a large bowl, add all the salad ingredients, along with the quinoa and dressing. Gently toss everything together until will combined.
- To serve, separate out all the leaves from the lettuce and place on a plate.
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