Low Sodium Crab Louie Salad

Dive into a fresh and flavorful twist on a classic with this Low Sodium Crab Louie Salad, a vibrant and heart-healthy dish that’s as beautiful as it is satisfying. Featuring tender, succulent crab meat atop a crisp bed of chopped romaine lettuce, the salad is complemented by creamy avocado slices, juicy cherry tomatoes, crunchy cucumber, and perfectly cooked hard-boiled eggs. The zesty, homemade dressing—crafted with unsalted ketchup, plain Greek yogurt, and a hint of fresh dill—delivers tangy, creamy goodness without the added sodium, making it a guilt-free indulgence. Ready in just 30 minutes, this salad is perfect for light lunches, elegant dinners, or even meal prepping for the week ahead. Fresh, nutritious, and packed with flavor, this low sodium salad is the ultimate seafood-lover’s delight!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound fresh crab meat
• 1 head romaine lettuce
• 2 large hard-boiled eggs
• 1 large avocado
• 1 cup cherry tomatoes
• 1 medium cucumber
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1 tablespoon fresh dill
• 0.25 teaspoon black pepper
• 1 teaspoon low sodium Worcestershire sauce
• 0.25 cup unsalted ketchup
• 0.5 cup plain Greek yogurt

Directions

Step 1

Begin by hard-boiling the eggs if not already done. Place eggs in a small pot of water, bring to a boil, then turn off the heat and let the eggs sit for 8-10 minutes. Cool under cold running water, peel, and set aside.

Step 2

While the eggs are boiling, prepare the dressing by combining the low sodium Worcestershire sauce, unsalted ketchup, plain Greek yogurt, and fresh lemon juice in a small bowl. Whisk together until smooth, adding olive oil gradually while whisking to emulsify. Stir in fresh dill and black pepper. Taste and adjust seasoning if necessary. Set aside.

Step 3

Chop the romaine lettuce into bite-sized pieces and distribute evenly on a large serving platter or individual plates.

Step 4

Slice the avocado in half, remove the pit, and cut into thin slices.

Step 5

Halve the cherry tomatoes and thinly slice the cucumber.

Step 6

Arrange the crab meat, sliced avocado, cherry tomatoes, and cucumber over the beds of lettuce.

Step 7

Slice the hard-boiled eggs into quarters and add them to the salad.

Step 8

Drizzle the dressing over the salad, or serve on the side for individualized portions.

Step 9

Garnish with additional fresh dill if desired and serve immediately.

Nutrition Facts

Serving size	(1963.6g)

Amount per serving	% Daily Value*
Calories	1588.0

Total Fat 92.2g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 10.1g
Cholesterol 663.4mg	0%
Sodium 5249.6mg	0%
Total Carbohydrate 72.5g	0%
Dietary Fiber 24.7g	0%
Total Sugars 31.2g
Protein 131.1g	0%

Vitamin D 100IU	0%
Calcium 980.8mg	0%
Iron 14.2mg	0%
Potassium 4716.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 31.9%

Carbs: 17.6%