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Food Rx: Crab, Avocado, & Tomato Salad w/ Lemon-Basil Dressing

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Food Rx: Crab, Avocado, & Tomato Salad w/ Lemon-Basil Dressing

Food Rx: Mood/Memory, Breakfast Days 1-5

Serves 2 | Prep time: 15 minutes | Total time: 15 minutes


  • 2 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


  1. 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.
  2. 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.