Legume Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Legume Free Crab & Avocado Salad with Citrus Herb Dressing

Fresh, bright, 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 thinly sliced celery, while the scallion greens, parsley, and chives keep every bite tasting clean and herbaceous. The citrus dressing — built on olive oil, apple cider vinegar, lemon juice, and a warm hint of turmeric and ginger — ties everything together with a tangy, golden finish that's anything but ordinary. For anyone navigating a legume-free lifestyle, salads can sometimes feel like a minefield of hidden chickpeas, edamame, or bean-based dressings, but every single component here is naturally in the clear. The technique of folding the avocado in last with just a couple of gentle turns is a small but smart move that keeps those cubes intact and gorgeous rather than turning the whole bowl into guacamole. Serve it right away with a squeeze of fresh lemon and a scatter of cilantro if you have it — this one doesn't need to wait.

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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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