Avocado Crab Salad

Name: Avocado Crab Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: california
Ingredients: 340 g crab meat (lump or flaked, picked over for shells, drained if canned); 2 pcs avocado (ripe but firm, diced); 1 pcs cucumber (medium, seeded and finely diced); 0.25 cup red onion (finely diced); 2 tbsp cilantro (chopped); 2 tbsp lime juice (freshly squeezed); 1 tbsp olive oil; 0.25 tsp salt; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

Cool, creamy chunks of ripe avocado folded together with sweet flaked crab meat, crisp cucumber, and a bright squeeze of lime. A light, refreshing salad that comes together in minutes — perfect as a breezy lunch or an elegant appetizer served in avocado halves.

PREP

15m

COOK

SERVES

1 CUP

243 cal

SERVINGS

INGREDIENTS

For 4 servings

340 gcrab meat · lump or flaked, picked over for shells, drained if canned2 pcsavocado · ripe but firm, diced1 pcscucumber · medium, seeded and finely diced¼ cupred onion · finely diced2 tbspcilantro · chopped2 tbsplime juice · freshly squeezed1 tbspolive oil¼ tspsalt1 pinchblack pepper

NUTRITION · PER SERVING

243

CALORIES · 1 CUP

Protein18g · 30%

Carbs11g · 18%

Fat16g · 59%

Fiber6g

Sugar2g

Saturated fat2g

Cholesterol66mg

Sodium402mg

Potassium727mg

Phosphorus258mg

How we calculate →

METHOD · 4 STEPS

prep · ~10 min
Prep the ingredients.
1.Dice the avocado into 1-inch cubes and set aside in a mixing bowl.
2.Seed the cucumber, finely dice it, and add it to the bowl.
3.Finely dice the red onion and chop the cilantro.
4.Gently pick through the crab meat and discard any stray shell bits.
mix · ~1 min
Make the dressing.
1.In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until the salt dissolves.
assemble · ~1 min
Toss the salad gently.
1.Add the crab meat, red onion, and cilantro to the avocado and cucumber.
2.Pour the lime dressing over the top.
3.Using a rubber spatula, fold everything together very gently to avoid mashing the avocado.
TIPToss with a light hand. The avocado should stay chunky, not turn into a paste.
serve · ~10 min
Chill briefly and serve.
Cover and refrigerate for 10 minutes to let the flavors meld. Serve chilled in lettuce cups, avocado halves, or on toasted bread.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use ripe but firm avocados so they hold their shape when folded.
2
Drain canned crab meat well and pat dry to avoid watery salad.
3
Seed the cucumber to prevent excess moisture from diluting the dressing.
4
Chill the salad for exactly 10 minutes — longer can make avocado turn brown.
5
Fold with a rubber spatula in a few broad strokes to keep avocado chunks intact.

RECIPE VARIATIONS