10. Add lemon juice directly over the chopped vegetables. This prevents the salad from tasting heavy and helps reduce the need for extra salt.
11. Prepare the dressing separately. Start by adding Greek yogurt to a bowl. Greek yogurt is low in carbs and high in protein, making it an excellent diabetic-friendly base.
12. Mix in light mayonnaise, which gives a creamy mouthfeel without adding too many calories or sugars. You may increase or decrease depending on your preferred richness.
13. Add Dijon mustard, which gives the dressing a sharp, tangy depth. It also helps the dressing cling to the seafood.
14. Whisk in olive oil, which provides healthy fats that help stabilize blood sugar and improve satiety.
15. Add apple cider vinegar for acidity, which helps brighten the salad and enhances digestion.
16. Season with garlic powder, onion powder, paprika, salt, and black pepper. Paprika adds a warm, subtle color and mild spice that pairs beautifully with seafood.
17. Taste the dressing and adjust seasoning. If you prefer a sharper flavor, add a touch more mustard or lemon. If you prefer a milder flavor, add a bit more yogurt.
18. Pour the dressing over the seafood and vegetables. Use a spatula to gently fold the mixture. Avoid stirring aggressively so the crab meat stays intact.
19. Add optional ingredients like avocado or olives at this stage. Avocado adds a creamy richness while keeping the dish low-carb and diabetic-friendly.
20. Cover the bowl tightly and refrigerate for at least 30 minutes. This step is essential as it allows flavors to develop and the salad to thicken slightly as the dressing absorbs into the seafood.
21. Serve chilled, either on its own, inside lettuce cups, or over a small portion of mixed greens for extra fiber.
22. This salad stores well in the refrigerator for up to 2 days. Because it is a seafood-based recipe, avoid freezing.
23. For meal prep, divide the salad into airtight containers and store the dressing separately to maintain freshness.
⭐ Nutrition Facts (Per Serving — 6 servings)
Approximate values:
Calories: 190
Protein: 22g
Carbohydrates: 4g
Fiber: 1g
Net Carbs: 3g
Fat: 9g
Sugar: 2g (naturally occurring)
Sodium: 430mg
Values may vary depending on the type of crab or seafood used.
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