Hazelnut Free Crab & Avocado Salad with Citrus Herb Dressing
This bright, fresh salad is the kind of dish that feels effortlessly impressive — sweet lump crab and buttery avocado cubes tossed with crisp cucumber, celery, and a handful of fragrant herbs. The citrus dressing brings everything together with a golden turmeric hue and a gentle warmth from ground ginger, making it feel a little more interesting than your average seafood salad. Because every ingredient here is naturally free from tree nut concerns, there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. The technique of folding the avocado in last with just two or three turns is a small but smart move that keeps those cubes intact and gorgeous rather than turning the whole bowl green. Scallion greens, parsley, and chives layer in a savory freshness that plays beautifully against the acidity of apple cider vinegar and lemon juice. Serve it immediately for the best texture, with extra lemon wedges on the side for anyone who wants a little more brightness.
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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
- 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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