Macadamia Free Crab & Avocado Salad with Citrus Herb Dressing
This bright, refreshing 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 fresh herbs. The citrus dressing ties everything together beautifully, with apple cider vinegar and fresh lemon juice cutting through the richness of the avocado, while turmeric and ginger add a subtle warmth that makes the whole thing feel a little unexpected. Folding the avocado in at the end with just a few gentle turns keeps those cubes intact, so every bite has a little of everything. Seafood salads can sometimes sneak in nuts for crunch or texture, but this one gets all its contrast from fresh vegetables and herbs — no tree nuts anywhere in sight. The dressing comes together in one small bowl with a quick whisk, and the rest is just a matter of gentle tossing and good ingredients. Serve it immediately with lemon wedges for a squeeze of brightness right at the table, and don't skip the optional cilantro if you have it — it adds a lovely finishing note.
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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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