Pork Free Crab & Avocado Salad with Citrus Herb Dressing
Fresh, bright, and loaded with sweet lump crab, this salad is the kind of dish that feels like a special occasion even on a Tuesday. Creamy avocado cubes, crisp cucumber, and thinly sliced celery give every bite a satisfying mix of textures, while the citrus herb dressing ties it all together with a warm, golden hue from turmeric and ginger. The dressing itself is whisked together in minutes — olive oil, apple cider vinegar, fresh lemon juice, and a touch of zest — and it's light enough to let the crab stay front and center. Folding the avocado in last with just a couple of gentle turns keeps those cubes intact, so you get beautiful, buttery chunks rather than green mush throughout. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. Finish it with fresh cilantro and a squeeze of lemon at the table, and you've got a showstopper that's as easy to pull off as it is impressive to serve.
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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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