Black Pepper Free Crab & Avocado Salad with Citrus Herb Dressing
Sweet, briny lump crab and buttery avocado are a natural pairing, and this salad leans into that combination with crisp cucumber, celery, and a bright citrus herb dressing that ties everything together. The dressing gets its warmth from ground turmeric and ginger rather than the usual grind of black pepper, making it a genuinely flavorful option for anyone who needs to avoid that particular spice without sacrificing depth. Apple cider vinegar and fresh lemon juice keep things lively and tangy, while the olive oil rounds it all out into something that feels restaurant-worthy. The technique of folding in the avocado last — just two or three gentle turns — is a small but important step that keeps those cubes intact and creamy rather than turning the whole bowl into guacamole. Fresh parsley, chives, and optional cilantro add herby brightness throughout, so every bite has something interesting going on. This is the kind of dish that looks impressive on the table but comes together with minimal effort and zero cooking required.
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Learn more →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
- 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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