Beef Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Beef Free Crab & Avocado Salad with Citrus Herb Dressing

Fresh, bright, and loaded with real flavor, this crab and avocado salad is the kind of dish that feels effortlessly impressive without demanding much from you in the kitchen. Lump crab meat and creamy avocado are a natural pairing, and the citrus herb dressing — built on olive oil, apple cider vinegar, lemon juice, and a warm hit of turmeric and ginger — ties everything together in a way that feels both light and deeply satisfying. The cucumber, celery, and scallion greens add crunch and freshness, while the parsley and chives keep the herb notes clean and aromatic. One of the small but important techniques here is folding the avocado in last with just two or three gentle turns, which keeps those cubes intact and gives every bite a lush, buttery contrast to the crisp vegetables. Since the entire recipe is built around seafood, produce, and pantry staples, there's no need to swap or substitute anything — it's naturally free of beef without any compromise to flavor or texture. Serve it immediately with a squeeze of lemon and a scatter of cilantro for a finish that looks as good as it tastes.

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Ingredients

4 servings

For the salad

1 lb lump crab meat, picked over for shells
2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
1 english cucumber, halved lengthwise and thinly sliced
3 stalks celery, thinly sliced
4 scallions (green tops only), thinly sliced
¼ cup fresh parsley, roughly chopped
2 tbsp fresh chives, finely chopped

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt, plus more to taste

For serving

1 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, lemon zest, turmeric, ginger, and 1/2 tsp salt until the dressing is smooth and uniform in color.
2
In a large mixing bowl, combine the crab meat, cucumber, celery, scallion greens, parsley, and chives. Drizzle the dressing over the top and toss gently until everything is evenly coated.

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