Seed Oil Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Seed Oil 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 is built on extra-virgin olive oil — no canola, no soybean oil, no seed oil shortcuts — so you know exactly what's going into the bowl. Apple cider vinegar, fresh lemon juice, a little zest, turmeric, and ginger give it a golden, aromatic quality that feels far more interesting than a standard vinaigrette. The technique here is worth noting: the avocado goes in last and gets folded with just a couple of gentle turns, keeping those cubes intact and gorgeous rather than turning the whole thing into guacamole. Scallion greens, parsley, and chives layer in freshness without overwhelming the delicate crab. It comes together in one large bowl with minimal fuss, and the result looks impressive enough to serve at a dinner party or a lazy weekend lunch on the patio. Finish with a squeeze of lemon and a scatter of cilantro if you have it — this one doesn't need much else.

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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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