Nightshade Free Crab & Avocado Salad with Citrus Herb Dressing
Sweet, briny crab and buttery avocado are a natural pairing, and this salad leans into that combination with crisp cucumber, celery, and a bright citrus herb dressing that ties everything together beautifully. For anyone navigating a nightshade-free lifestyle, salads can be a minefield of hidden tomatoes, peppers, and paprika-spiked dressings — but every single ingredient here is completely in the clear. The dressing gets its warmth from turmeric and ginger instead of any pepper-derived spice, so you still get depth and complexity without a single nightshade in sight. Scallion greens, fresh parsley, and chives layer in a gentle, herbaceous bite that keeps the whole bowl feeling lively and fresh. The technique of folding in the avocado at the very end with just a few careful turns is a small but smart move — it keeps those cubes intact so every forkful has a creamy, satisfying chunk rather than a smear. Serve it immediately with a squeeze of lemon for a lunch or light dinner that feels genuinely elegant without requiring much effort at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!