Pescatarian Crab & Avocado Salad with Citrus Herb Dressing
Lump crab and creamy avocado are a natural pairing, and this salad brings them together in the most refreshing way possible. The citrus herb dressing — built on olive oil, apple cider vinegar, fresh lemon, and a warm hit of turmeric and ginger — ties every element together with a brightness that feels light but genuinely complex. Crisp cucumber, celery, and scallion greens add crunch and freshness throughout, while parsley and chives keep the herb flavor clean and green rather than overpowering. The technique of folding the avocado in last with just a few gentle turns is a small but important move — it keeps those cubes intact so every bite has a buttery, creamy pocket rather than a smashed mess. This is the kind of dish that looks impressive on the table but comes together without any cooking at all, which makes it perfect for warm evenings when you want something satisfying without turning on the stove. A squeeze of lemon wedge right before eating pulls everything into sharp focus.
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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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