Fructose Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Fructose Free Crab & Avocado Salad with Citrus Herb Dressing

Bright, fresh, and genuinely satisfying, this crab and avocado salad is the kind of dish that feels like a treat without requiring much effort at all. Lump crab meat is naturally sweet and delicate, and it pairs beautifully with creamy avocado, crisp cucumber, and the subtle crunch of celery and scallion greens. The citrus herb dressing — built from olive oil, apple cider vinegar, lemon juice, turmeric, and ginger — brings everything together with a warm, golden tang that feels anything but ordinary. Managing fructose intake often means scanning ingredient lists for hidden sugars, sweeteners, or high-fructose additions, and this recipe sidesteps all of that with a clean, whole-food lineup from start to finish. The gentle folding technique used for the avocado is a small but smart detail — just two or three turns keeps those cubes intact so every bite has that rich, buttery texture rather than a muddled mash. Serve it immediately with a squeeze of lemon for a meal that's as visually stunning as it is easy on the digestive system.

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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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