Avocado Crab Salad Recipe
Most of us are used to serving chicken or tuna salad on lettuce or in-between 2 buns, but if you're a seafood fanatic, lettuce (see what we did there?) introduce you to the crab salad. This avocado crab salad is the refreshing salad that you didn't know you needed in your life. The recipe features that same creamy mayonnaise base that we all know and love, and it's packed with ingredients like cherry tomatoes, avocado, and of course, crab meat. As we all know from the ever-popular California sushi roll, crab meat and avocado are always a great combination. Another great part about this salad is that it takes almost no time to make, and it's an excellent lunch of dinner idea if you want something light.
Recipe developer Catherine Brookes came up with this refreshing avocado crab salad recipe. "The creamy texture of the crab base and avocado, along with a little crunch from the tomato, makes for such a tasty salad! It's so fresh and easy to prep," Brookes raves. "It could certainly be a main meal if you served [it] with some crusty bread or rice, but would work well as a side too."
Keep reading to find out how to whip up this seafood-filled salad.
Gather the ingredients for this avocado crab salad
There are only a handful of ingredients that you will need for this recipe, and if you've made chicken or tuna salad before, the ingredients list is similar. Just pick up olive oil, mayonnaise, 1 lemon, chopped chives, red chili pepper, salt, pepper, cherry tomatoes, avocado, crab meat, and lettuce. If tomatoes aren't your thing, don't sweat it. "You could sub the tomatoes for finely diced red onion, or spring onion if desired," Brookes notes. "Crab that's as fresh as possible is best," she shares. "I personally prefer the texture of white crab meat, but brown can easily be used also." Once you have those things, you can make this refreshing avocado crab salad recipe.
Make the crab salad
We've said it before, and we'll say it again — every great salad starts with a great dressing. Mix the olive oil, mayonnaise, lemon juice, chopped chili pepper, salt, and pepper in a medium bowl. "The taste of the sauce is creamy and zingy with a slight chili kick," Brookes raves. "It pairs perfectly with the fresh crab."
Now that you have the base of your salad, you can add the chopped tomatoes, diced avocado, and crab meat, and to stir everything together.
Serve and enjoy
Grab a serving bowl and arrange the lettuce leaves in the bowl. Make sure that you wash, and dry the leaves ahead of time. All you have to do now is spoon the crab salad on top. Voila, you have a refreshing meal that makes for a great lunch or light dinner. "You could also serve this with pasta," Brookes adds. Since it's a seafood dish, leftovers won't last long. "Leftovers should keep well up to 1 day in the fridge," Brookes shares.
- 1 tablespoon olive oil
- 3 tablespoons mayonnaise
- Juice of half a lemon
- 1 tablespoon finely chopped chives
- 1 small mild red chili pepper, finely chopped
- Salt and pepper to taste
- 6 cherry tomatoes, finely chopped
- 1 small avocado, diced
- 7 ounces crab meat
- Lettuce leaves to serve
- Add the oil, mayonnaise, lemon juice, chives, chili, as well as salt and pepper to taste to a mixing bowl. Stir well to combine.
- Mix in the cherry tomatoes, avocado and crab meat. Arrange the lettuce leaves in your serving bowls, and spoon the crab salad on top.
| Calories per Serving | 437 |
| Total Fat | 35.5 g |
| Saturated Fat | 5.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 104.7 mg |
| Total Carbohydrates | 12.2 g |
| Dietary Fiber | 6.6 g |
| Total Sugars | 3.3 g |
| Sodium | 693.9 mg |
| Protein | 20.4 g |
