Food Rx: Crab, Avocado, & Tomato Salad w/ Lemon-Basil Dressing
Every single metabolic pathway altered by a medication designed to treat a mood or cognition issue is nutrient-dependent and can be strongly influenced by the right micronutrients.
Food Rx: Mood/Memory, Breakfast Days 1-5 | Serves 2
Prep Time: 15 minutes | Total Time: 15 minutes
INGREDIENTS2 teaspoons grated lemon zest
3 1/2 tablespoons fresh lemon juice, divided
2 teaspoons extra virgin olive oil
1/4 teaspoon Dijon mustard
1/8 teaspoon sea salt
Pinch of freshly ground black pepper
1 avocado, diced
1/4 cup basil leaves, thinly sliced
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
12 ounces lump crabmeat, shell pieces removed
4 (1/4-inch-thick) slices ripe beefsteak tomato
1 cup cherry tomatoes, halved
- Combine the lemon zest, 2 tablespoons lemon juice, and the next four ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 2 teaspoons of the juice mixture. Add the remaining 1 1/2 tablespoons lemon juice, avocado, and the next four ingredients (through crab) to the remaining juice mixture; toss gently to coat.
- Arrange two tomato slices and 1/2 cup of cherry tomatoes on each of two plates. Drizzle about 1 teaspoon of the reserved juice mixture over each serving. Divide the crab mixture evenly between the two plates and serve.