Lactose Free Crab & Avocado Salad with Citrus Herb Dressing
This bright, refreshing salad is everything you want on a warm day — sweet lump crab, creamy avocado, and crisp cucumber and celery all tossed in a zesty citrus herb dressing that pulls the whole thing together beautifully. The dressing is built on extra-virgin olive oil, apple cider vinegar, fresh lemon juice, and a warm hit of turmeric and ginger, so there's not a drop of dairy anywhere in sight. That makes it a genuinely satisfying option for anyone navigating lactose intolerance, since so many restaurant salads sneak in creamy dressings or cheese without a second thought. The technique here is worth paying attention to — the avocado goes in last and gets folded with just two or three gentle turns, keeping those cubes intact and luxurious rather than turning into guacamole. Scallion greens, fresh parsley, and chives layer in a ton of herbaceous flavor without weighing anything down. Serve it right away with a squeeze of lemon and a scatter of cilantro if you have it, and you've got a dish that feels genuinely elegant with almost no effort.
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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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