Crab is low in saturated fat but a good source of iron, vitamin B12, zinc, copper, and selenium, all of which reduce inflammation. Sunflower sprouts are simply baby sunflower plants and can be found in the produce department. They add a nutritious crunch to salads, wraps, and even soups.
Serves: 2 II Prep time: 20 minutes II Level: Easy
- 1 tablespoons Dijon mustard
- zest of 1 small orange
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon chopped fresh dill
- 2 cups shredded red cabbage
- 2 romaine lettuce leaves, chopped
- 1 cup sunflower sprouts
- 1 small red onion, finely sliced
- 1 large orange, peeled and segmented
- 16-ounce can snow crabmeat
MAKE THE DRESSING:
In a small bowl, whisk the dressing ingredients until well mixed. Set aside.
ASSEMBLE THE SALAD:
In a large bowl, combine the cabbage, lettuce, sprouts, onion, and orange sections. Add the crabmeat and toss gently until combined. Pour the dressing over the crab and vegetable mixture and toss until the salad is evenly coated. Serve immediately.
Nutritional analysis per serving (3 ounces crab, 2 cups salad): calories 265, fat 8 g, saturated fat 1 g, cholesterol 6f5 mg, fibre 7 g, protein 24 g, carbohydrate 27 g, sodium 389 mg
– from the book, “The Blood Sugar Solution Cookboook”, by Mark Hyman MD