Tree Nut Free Crab & Avocado Salad with Citrus Herb Dressing
Fresh, bright, and genuinely impressive, this crab and avocado salad is the kind of dish that looks like it came from a coastal restaurant but comes together in your own kitchen with minimal effort. Lump crab meat and creamy avocado are a natural pairing, and the citrus herb dressing — built on olive oil, apple cider vinegar, lemon juice, and a warm hit of turmeric and ginger — ties every element together beautifully. Crisp cucumber, celery, and scallion greens add crunch and freshness, while parsley and chives keep the herb profile clean and vibrant. The technique of folding the avocado in last with just two or three turns is a small but smart move that keeps those cubes intact and gorgeous rather than turning the whole bowl into guacamole. Every single ingredient here is naturally free of tree nuts, so there's no need to swap anything out or second-guess a label — just cook with confidence. Serve it immediately with lemon wedges for a little extra brightness, and don't skip the optional cilantro if you have it on hand.
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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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