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Warm Kale Caesar-Style Salad With Crab

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Per Serving

Warm Kale Caesar-Style Salad With Crab

Makes: 2 servings
Serving Size: 2 cups kale and 2 ounces crab
Calories 275
Fat 20 g
Saturated Fat 2.3 g
Trans Fat 0 g
Carbohydrate 13 g
Fiber 3 g
Sugars 8 g
Cholesterol 75 mg
Sodium 575 mg
Potassium 720 mg
Protein 15 g
Phosphorus 265 mg
Choices: Vegetable 2, Lean Protein 2, Fat 3
  • Makes: 2 servings
  • Serving Size: 2 cups kale and 2 ounces crab


1 Tbsp. plus 1 tsp extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lemon, juiced
1/2 cup chopped fresh basil
1/4 tsp. fine sea salt
1/2 tsp. freshly ground black pepper
1 (5-ounce) bag baby kale (8 cups)
2 Cerignola olives, pitted and sliced
2 Tbsp. toasted pignoli (pine nuts)
2 Tbsp. pomegranate arils (seeds)
2-3 radishes, sliced
4 oz. lump crabmeat


  1. Place olive oil in a small saucepan. Add garlic and cook until it begins to brown around the edges. Add the lemon juice, basil, salt, and pepper. Keep warm while assembling salad.
  2. Place kale in large salad bowl. Top with olives, pignoli, pomegranate, and radishes. Add dressing and toss well. Divide between two dinner plates and top with crabmeat.

Chef's Secret: The seeds of the pomegranate are actually called arils. Some markets sell packages of arils to save you the time and trouble of removing them from the pomegranate.


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