Gelatin Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Gelatin Free Crab & Avocado Salad with Citrus Herb Dressing

Fresh, vibrant, and completely free of any hidden animal-derived thickeners or setting agents, this crab and avocado salad is the kind of dish that feels indulgent without requiring a single shortcut. Lump crab meat gets tossed with crisp cucumber, celery, scallion greens, parsley, and chives, then dressed in a bright citrus vinaigrette built from olive oil, apple cider vinegar, fresh lemon juice, and a warm hit of turmeric and ginger. The result is layered and complex in a way that genuinely surprises you for how simple the process is. Creamy avocado cubes are folded in at the end with just a few gentle turns, so they hold their shape and give you that buttery contrast against the crunch of the vegetables. Because the dressing is a straightforward oil-and-acid emulsion, there are no gelatin-based stabilizers or thickeners to worry about — every ingredient here is exactly what it says it is. Serve it immediately with a squeeze of lemon and a scatter of fresh cilantro, and it's the kind of salad that disappears fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!