Wednesday, December 4, 2013


So there really isn't any way to make this dish sexy, or even appetizing, but I can promise you it is one of the tastiest things I've ever had. Inspired by my favorite dish at the Austin Club, this seafood salad is downright  irresistible. I think picnics were invented over this. I didn't change this too much from the original version that was published in our latest newsletter, so all the credit goes to Chef Mike at the AC. Thank you for sharing!

Paleo Seafood Salad
serves 4-6
8 ounces cooked baby shrimp, chopped
8 ounces sweet crab meat
2/3 cup white onion, finely chopped
2/3 cup celery, chopped
2 Tablespoons dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1 Tablespoon Cholula Hot Sauce

Combine all the ingredients in a large bowl. Refrigerate overnight to allow the flavors to marry. Serve cold.

I hope you enjoy this salad as much as I do. I have to warn you, though. It can be addictive. It takes all my willpower not to go back for a third serving of this at the Austin Club. Now that it is in my fridge.. it's calling my name. I can't wait to make this in the summertime to share at a picnic. Speaking of summertime, it is not! It's holiday season and I am hosting Thanksgiveaway! If you want to score some amazing deals and free cookbooks, keep checking the blog this month. Today is the last day to enter to win Melissa Joulwan's WellFed 2. Enter here. Tomorrow I will be giving away The Paleo Chocolate Lovers' Cookbook. For the rest, check out my Thanksgiveaway post here. 

1 comment:

  1. Looks great! I will try it next week (after I figure out how to make homemade mayo)!


Print this