Asparagus and Crab Salad
Asparagus and Crab Salad is a gluten free, dairy free, and whole 30 recipe with 10 servings. One portion of this dish contains around 8g of protein, 13g of fat, and a total of 205 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 40 minutes. If you have asparagus spears, bacon strips, garlic, and a few other ingredients on hand, you can make it.
Instructions
Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper.
Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool.
Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes.
Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet.
Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes.
Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper.
Pour the dressing over the salad and toss to coat.
Sprinkle the bacon over the salad just before serving.