Cinnamon Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Cinnamon Free Crab & Avocado Salad with Citrus Herb Dressing

Fresh, bright, and genuinely impressive, this crab and avocado salad is the kind of dish that feels like a restaurant plate without any of the fuss. Lump crab meat gets tossed with crisp cucumber, celery, and scallion greens, then dressed in a citrusy vinaigrette built from olive oil, apple cider vinegar, lemon juice, and a touch of turmeric and ginger — warm spices that add depth without overwhelming the delicate seafood. The avocado goes in last, folded gently so the cubes hold their shape and give you that creamy, buttery contrast in every bite. For anyone navigating spice sensitivities, this dressing is a great example of how much flavor you can build without reaching for the usual warming blends — there's no cinnamon anywhere in sight, just clean, herby brightness. Fresh parsley and chives do a lot of the heavy lifting, and optional cilantro and lemon wedges let you customize the finish to your taste. It comes together in one large bowl with minimal prep, making it an easy choice for a light lunch or an elegant starter when you want something that looks like you tried very hard.

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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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