Tuesday, September 13, 2011
Crab, Avocado & Bacon Salad
Paleo has had a profound impact on my attitude toward lunch. I've always been a big breakfast eater, as I tend toward low blood sugar, work out in the morning and thus really need to refuel my tank.
After that, though, I tended to just pick at what would get me through the day till dinner. If I had leftovers on hand I probably ate the best, but when I didn't I would grab whatever was quick and easy. These choices were often carb-heavy and low in protein. When it was time to start making dinner I was ravenous, and picked way too much while both preparing and eating the meal.
Now when I have the opportunity I've been actually making proper meals for lunch. This is often just a salad of some sort with some sort of protein at its center, but I've also been trying to whip up fare that's easy but really gets me enthused to eat well during the day.
I'm the only person in this house who eats crab (I specify person, as my two kittens are obsessed with it). I love the stuff too, and as we've hit a hot spell this week today's salad really hit the spot. Please forgive the lack of precise measurements, this is much more of a gut instinct type meal.
CRAB, AVOCADO & BACON SALAD
few large handfuls of mixed greens
enough crab meat to satisfy
2 tbs. toasted pine nuts
2 cooked slices of bacon, crumbled
1/2 avocado, diced
1/2 jalapeno, seeds removed and diced
juice of half lemon
salt and pepper, to taste
Put greens in bowl and top with crab, nuts, bacon, avocado and pepper. Drizzle lemon juice and oil on top, tossing to combine. Season to taste.