Fresh, vibrant, 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 pairs beautifully with creamy avocado cubes, crisp cucumber, and the bright snap of celery and scallion greens, while a citrus herb dressing ties everything together with a warm, golden hue from turmeric and ginger. Every single ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out — it just works as written. The dressing comes together with a quick whisk of olive oil, apple cider vinegar, fresh lemon juice, and a touch of zest, giving the whole bowl a clean, tangy lift that doesn't overpower the delicate crab. Folding in the avocado at the end with just a few gentle turns keeps those cubes intact and luxurious rather than turning into mush. Finish with a scatter of fresh cilantro and a squeeze of lemon, and you have a restaurant-quality plate that's ready to serve immediately.
About FigFig 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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
