Feta and Avocado Salad with Lemon-Caper Dressing - Bravabod
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Feta and Avocado Salad with Lemon-Caper Dressing

Valentina

Nestled in a line of shops in Palm Springs, is a bustling Tommy Bahamas restaurant (yes, they have restaurants too). A menu highlight is the lump crab & avocado salad: chopped romaine with tomatoes, avocado, crab, and feta. All tossed in a creamy, lemony dressing with hints of brined capers. This salad is my own rendition; it makes a memorable meal-in-one with very little effort and no cooking required. Aim to purchase the best quality crabmeat available, as the flavor of the crabmeat really shines through here.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 6 ounces lump crab meat (Note 1)
  • 4 cups romaine, chopped
  • 1 cup tomatoes, chopped
  • 1 avocado, sliced
  • 66666667/100000000 cup feta cheese, crumbled Dressing
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon sugar or honey
  • 1/8 teaspoon dried dill (optional)

Instructions
  1. Step 1: Combine all dressing ingredients in a wide-mouthed mason jar or small bowl. Use a stick blender to emulsify the ingredients together, or whisk by hand. Set aside in the refrigerator.
  2. Step 2: Add all salad ingredients in a large bowl. Add the dressing, to taste.
  3. Serve: Enjoy. Any extra dressing will last up to 1 week refrigerated.

Recipe Notes

Note 1: As a budget alternative to crab, substitute by dicing an equivalent amount of pre-cooked shrimp.

Note 2: Every 4 cups of romaine is equal to about 1 small head of romaine.

Nutrition

Nestled in a line of shops in Palm Springs, is a bustling Tommy Bahamas restaurant (yes, they have restaurants too). A menu highlight is the lump crab & avocado salad: chopped romaine with tomatoes, avocado, crab, and feta. All tossed in a creamy, lemony dressing with hints of brined capers. This salad is my own rendition; it makes a memorable meal-in-one with very little effort and no cooking required. Aim to purchase the best quality crabmeat available, as the flavor of the crabmeat really shines through here.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 6 ounces lump crab meat (Note 1)
  • 4 cups romaine, chopped
  • 1 cup tomatoes, chopped
  • 1 avocado, sliced
  • 66666667/100000000 cup nut-based feta (or .5 cup marcona almonds) Dressing
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1/8 teaspoon dried dill (optional)

Instructions
  1. Step 1: Combine all dressing ingredients in a wide-mouthed mason jar or small bowl. Use a stick blender to emulsify the ingredients together, or whisk by hand. Set aside in the refrigerator.
  2. Step 2: Add all salad ingredients in a large bowl. Add the dressing, to taste.
  3. Serve: Enjoy. Any extra dressing will last up to 1 week refrigerated.

Recipe Notes

Note 1: As a budget alternative to crab, substitute by dicing an equivalent amount of pre-cooked shrimp.

Note 2: Every 4 cups of romaine is equal to about 1 small head of romaine.

Nutrition

Nestled in a line of shops in Palm Springs, is a bustling Tommy Bahamas restaurant (yes, they have restaurants too). A menu highlight is the lump crab & avocado salad: chopped romaine with tomatoes, avocado, crab, and feta. All tossed in a creamy, lemony dressing with hints of brined capers. This salad is my own vegan rendition; using lentils and plant-based feta. It makes a memorable meal-in-one with very little effort and no cooking required.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1 cup pre-cooked green or french lentils (Note 1)
  • 4 cups romaine, chopped
  • 1 cup tomatoes, chopped
  • 1 avocado, sliced
  • 66666667/100000000 cup nut-based feta (or .5 cup marcona almonds) Dressing
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon sugar
  • 1/8 teaspoon dried dill (optional)

Instructions
  1. Step 1: Combine all dressing ingredients in a wide-mouthed mason jar or small bowl. Use a stick blender to emulsify the ingredients together, or whisk by hand. Set aside in the refrigerator.
  2. Step 2: Add all salad ingredients in a large bowl. Add the dressing, to taste.
  3. Serve: Enjoy. Any extra dressing will last up to 1 week refrigerated.

Recipe Notes

Note 1: White beans and/or pulled jackfruit would also be delicious.

Note 2: Every 4 cups of romaine is equal to about 1 small head of romaine.

Nutrition

Nestled in a line of shops in Palm Springs, is a bustling Tommy Bahamas restaurant (yes, they have restaurants too). A menu highlight is the lump crab & avocado salad: chopped romaine with tomatoes, avocado, crab, and feta. All tossed in a creamy, lemony dressing with hints of brined capers. This salad is my own rendition; it makes a memorable meal-in-one with very little effort and no cooking required. Aim to purchase the best quality crabmeat available, as the flavor of the crabmeat really shines through here.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 6 ounces lump crab meat (Note 1)
  • 4 cups romaine, chopped
  • 1 cup tomatoes, chopped
  • 1 avocado, sliced
  • 66666667/100000000 cup feta cheese, crumbled Dressing
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon low-carb granulated sweetener (1:1 sugar substitute)
  • 1/8 teaspoon dried dill (optional)

Instructions
  1. Step 1: Combine all dressing ingredients in a wide-mouthed mason jar or small bowl. Use a stick blender to emulsify the ingredients together, or whisk by hand. Set aside in the refrigerator.
  2. Step 2: Add all salad ingredients in a large bowl. Add the dressing, to taste.
  3. Serve: Enjoy. Any extra dressing will last up to 1 week refrigerated.

Recipe Notes

Note 1: As a budget alternative to crab, substitute by dicing an equivalent amount of pre-cooked shrimp.

Note 2: Every 4 cups of romaine is equal to about 1 small head of romaine.

Nutrition

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Feta and Avocado Salad with Lemon-Caper Dressing

PT20M 6 ounces lump crab meat (Note 1) 4 cups romaine, chopped 1 cup tomatoes, chopped 1 avocado, sliced 66666667/100000000 cup feta cheese, crumbled 1/4 cup extra-virgin olive oil 1 1/2 tablespoons lemon juice 1 tablespoon capers, drained 1/2 tablespoon dijon mustard 1 teaspoon sugar or honey 1/8 teaspoon dried dill (optional) Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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