
This bright, refreshing salad is everything you want on a warm day — sweet lump crab, creamy avocado, and crisp cucumber all tossed in a golden citrus herb dressing that's genuinely hard to stop eating. The dressing gets its warm, sunny color from ground turmeric and ginger, balanced by apple cider vinegar and fresh lemon juice for a tangy finish that cuts right through the richness of the avocado. Every single ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — it just works as written. The technique of folding the avocado in last with only a few gentle turns is a small but smart move that keeps those cubes intact and beautiful rather than turning the whole bowl into guacamole. Scallion greens, parsley, and chives layer in a fresh, herby lift without overwhelming the delicate crab. Serve it immediately with a squeeze of lemon and a scatter of cilantro if you have it — this one doesn't need to wait.
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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.
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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