Pistachio Free Crab & Avocado Salad with Citrus Herb Dressing
Fresh, bright, and genuinely impressive, this crab and avocado salad is the kind of dish that feels like a special occasion even on a Tuesday. Lump crab meat gets tossed with crisp cucumber, celery, and a handful of fresh herbs, then dressed in a citrusy vinaigrette that's sharpened with apple cider vinegar, lemon juice, and a warm undercurrent of turmeric and ginger. The result is layered and complex without being heavy — exactly what you want from a seafood salad. Creamy avocado cubes are folded in at the very end with just a couple of gentle turns, so they hold their shape and add richness in every bite rather than disappearing into the mix. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. It comes together in one large bowl with minimal fuss, making it ideal for a light lunch, an elegant starter, or a warm-weather dinner. Finish with a squeeze of lemon and a scatter of fresh cilantro, and it's ready to impress.
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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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