Nutmeg Free Crab & Avocado Salad with Citrus Herb Dressing
This salad is bright, fresh, and genuinely impressive — the kind of dish that looks like it took way more effort than it actually did. Lump crab meat and creamy avocado are a natural pairing, and the citrus herb dressing ties everything together with a zippy, golden warmth from turmeric and ginger. The technique here is worth noting: the avocado goes in last and gets folded with just two or three gentle turns, so you end up with beautiful intact cubes rather than a green mush. Cucumber, celery, and scallion greens add satisfying crunch and a clean, vegetal contrast to the rich crab and avocado. Many spice-forward dressings lean on warming blends that can sneak in unwanted ingredients, but this one keeps it simple and transparent — every element is right there in the bowl. A finishing scatter of fresh cilantro and a squeeze of lemon at the table makes it feel restaurant-worthy without any fuss. Serve it immediately for the best texture, though the dressing can be whisked together ahead of time to make assembly even faster.
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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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