Mushroom Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Mushroom 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 gets tossed with crisp cucumber, celery, scallion greens, and a generous handful of fresh herbs, then dressed in a zippy citrus vinaigrette built from lemon juice, apple cider vinegar, olive oil, turmeric, and ginger. The result is layered and complex — a little tangy, a little earthy, and beautifully fresh all at once. Creamy avocado cubes are folded in at the very end with just a few gentle turns, so they hold their shape and add richness without turning the whole bowl into guacamole. For anyone navigating menus where fungi tend to sneak into seafood dishes as a filler or flavor booster, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is. It comes together in one large bowl with minimal fuss, making it ideal for a light lunch, an elegant starter, or a warm-weather dinner that doesn't heat up the kitchen. Finish it with a squeeze of fresh lemon and a scatter of cilantro if you like, and it's ready to impress.

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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
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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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