Rye Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Rye Free Crab & Avocado Salad with Citrus Herb Dressing

Sweet, briny lump crab and buttery avocado are a natural pairing, and this salad leans into that combination with crisp cucumber, celery, and a bright citrus herb dressing that ties everything together. The dressing itself is quietly brilliant — apple cider vinegar, fresh lemon juice, a hit of zest, and warm undertones of turmeric and ginger give it a golden color and a layered flavor that feels far more complex than the effort involved. Because the whole dish is built around fresh produce, seafood, and pantry staples, there's nothing here that sneaks in grain-based fillers or hidden additives — it's naturally free of rye and any related concerns without requiring any substitutions or workarounds. The technique of folding in the avocado last with just two or three gentle turns is a small but important detail that keeps those cubes intact and creamy rather than turning the whole bowl into guacamole. Scallion greens, parsley, and chives add a fresh, herbaceous lift throughout, and an optional scatter of cilantro at the end makes it feel like something you'd order at a coastal restaurant. Serve it immediately with lemon wedges for a dish that's elegant enough for guests but easy enough for a weeknight.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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