Peanut Free Crab & Avocado Salad with Citrus Herb Dressing
Bright, fresh, and genuinely impressive, this crab and avocado salad is the kind of dish that looks like it came from a coastal restaurant but comes together in your own kitchen with minimal fuss. Lump crab meat gets tossed with crisp cucumber, celery, and scallion greens, then dressed in a citrusy vinaigrette built from olive oil, apple cider vinegar, lemon juice, and a warm hit of turmeric and ginger — it's vibrant in both color and flavor. The avocado goes in last, folded gently so the cubes hold their shape and add that creamy, buttery contrast to the crunch of the vegetables. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just clean, whole foods doing their thing. Fresh parsley and chives keep the herb notes light and grassy, while optional cilantro and lemon wedges let you finish it exactly the way you like. It's the kind of salad that works as an elegant starter, a light lunch, or the centerpiece of a warm-weather spread.
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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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