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Avocado & Crab Seafood Salad

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A light, refreshing salad that folds sweet lump crab meat and creamy avocado into crisp vegetables with a zesty lime-herb dressing—perfect for warm-weather lunches or elegant starters.

Ingredients

Scale
  • 1 lb (450 g) lump crab meat, drained and picked over for shells
  • 2 ripe Hass avocados, diced
  • 1 cup (120 g) seeded and diced English cucumber
  • 1 cup (150 g) halved cherry tomatoes
  • 1/4 cup (40 g) finely diced red onion
  • 1 small jalapeño, minced (seeded for less heat)
  • 3 Tbsp chopped fresh cilantro (or flat-leaf parsley)
  • 3 Tbsp freshly squeezed lime juice (about 2 limes)
  • 2 Tbsp extra-virgin olive oil
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 4 cups loosely packed mixed salad greens (optional, for serving)

Instructions

  1. In a large bowl, gently whisk together the lime juice, olive oil, salt and pepper to make the dressing.
  2. Add the crab meat, cucumber, tomatoes, red onion, jalapeño and cilantro. Using a flexible spatula, fold everything together until just coated.
  3. Add the diced avocado and carefully fold again, keeping the cubes as intact as possible.
  4. Taste and adjust seasoning with additional salt, pepper or lime juice.
  5. Serve immediately on its own or spooned over chilled salad greens.

Notes

  • For the best texture, add avocado at the very last minute.
  • If preparing ahead, keep the dressing separate and combine just before serving.
  • Swap cilantro for parsley if preferred.
  • This salad pairs nicely with crisp white wines like Sauvignon Blanc.

Nutrition

Keywords: avocado, crab, seafood salad, no-cook, gluten-free

Find it online: https://recipesfoodeasy.com/avocado-crab-seafood-salad/