Sesame Free Crab & Avocado Salad with Citrus Herb Dressing

Total time20 min

Prep time20 min

Cook time0 min

Sesame 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 restaurant plate but comes together in your own kitchen with minimal fuss. Lump crab meat is the star, paired with creamy avocado, crisp cucumber, and the subtle crunch of celery and scallion greens for a combination that hits every texture you want in a warm-weather salad. The citrus herb dressing — built on olive oil, apple cider vinegar, fresh lemon juice, and a warm hint of turmeric and ginger — ties everything together with a golden, fragrant finish that feels anything but ordinary. For anyone navigating sesame allergies or sensitivities, this recipe is a genuinely safe and satisfying option, since every ingredient is straightforward and free of the tahini, sesame oil, or toasted seeds that sneak into so many dressings and seafood dishes. The technique matters here too: folding the avocado in last with just a couple of gentle turns keeps those cubes intact and beautiful rather than turning the whole bowl into guacamole. A scatter of fresh cilantro and a squeeze of lemon at the table make it feel finished and vibrant. This one is worth keeping on regular rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!