Cashew Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Cashew Free Crab & Avocado Salad with Citrus Herb Dressing

Sweet, briny lump crab and buttery avocado are a natural pairing, and this salad brings them together in the most refreshing way. The citrus herb dressing — built from olive oil, apple cider vinegar, fresh lemon, turmeric, and ginger — adds a bright, golden warmth that makes every bite feel a little more special than your average summer salad. Crisp cucumber, celery, and scallion greens give it satisfying crunch, while fresh parsley and chives keep the herb flavor clean and lively. The whole thing comes together in one large bowl, and the trick of folding in the avocado with just a few gentle turns means you get gorgeous, intact cubes rather than green mush. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nuts hiding in the dressing, no nut-based thickeners, just honest whole ingredients you can feel good about. Serve it immediately with a squeeze of lemon for a dish that tastes like it came from a coastal restaurant, no reservations required.

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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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