Indulge in a refreshing and nutritious Avocado Crab Salad, perfect for light lunches, appetizers, or as a refreshing side dish.
This salad combines creamy avocado with tender crab meat, crisp vegetables, and a tangy dressing for a burst of flavor in every bite.
Whether you’re entertaining guests or simply looking for a healthy and satisfying meal, this Avocado Crab Salad is sure to impress.
With its vibrant colors and vibrant flavors, it’s a feast for both the eyes and the palate.
Follow along for a simple and delicious recipe that celebrates the natural goodness of fresh ingredients.
Ingredients
For the Salad:
- 2 ripe avocados, diced
- 1 cup lump crab meat, cooked and chilled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cucumber, diced
- 2 tablespoons fresh cilantro, chopped
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
Prepare the Ingredients
Dice the ripe avocados, halve the cherry tomatoes, finely chop the red onion, dice the cucumber, and chop the fresh cilantro. Set aside.
Cook the Crab Meat
If using fresh crab meat, cook it according to your preferred method (boiling, steaming, etc.) until it’s fully cooked.
Allow it to cool completely before using. If using canned crab meat, drain and chill it before adding to the salad.
Assemble the Salad
In a large mixing bowl, combine the diced avocado, cooked crab meat, halved cherry tomatoes, chopped red onion, diced cucumber, and chopped cilantro.
Make the Dressing
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper until well combined.
Toss and Serve
Pour the dressing over the salad ingredients in the large mixing bowl.
Gently toss everything together until evenly coated with the dressing.
Garnish and Enjoy
Garnish the Avocado Crab Salad with additional chopped cilantro or a sprinkle of black pepper, if desired. Serve immediately and enjoy!
Nutritional Facts
- Servings: 4
- Calories per serving: 250 kcal
- Total Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 400mg
- Total Carbohydrates: 15g
- Dietary Fiber: 8g
- Sugars: 2g
- Protein: 12g
FAQ’s
1. Can I use imitation crab meat instead of lump crab meat?
Yes, you can substitute lump crab meat with imitation crab meat if preferred.
Just be aware that imitation crab meat has a slightly different texture and flavor compared to real crab meat.
2. How long does avocado crab salad last in the refrigerator?
Avocado crab salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day.
Be sure to cover the salad tightly with plastic wrap or a lid to prevent the avocado from browning.
3. Can I add other ingredients to the salad?
Absolutely! Feel free to customize the salad with additional ingredients such as diced bell peppers, chopped celery, or a squeeze of lime juice for extra flavor.
4. Can I make the dressing ahead of time?
Yes, you can prepare the dressing ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Just give it a good shake or stir before using it on the salad.
5. Is avocado crab salad suitable for meal prep?
While the salad is best assembled just before serving to prevent the avocado from browning, you can prepare the individual components ahead of time and store them separately in the refrigerator.
Then, simply combine everything together when ready to eat for a quick and easy meal.