Crab and Avocado Salad
A fresh, easy-to-make Crab and Avocado Salad with apples, cilantro, and a zesty lime dressing. Loaded with protein, fiber, and healthy fats, this light salad is perfect for quick lunches, appetizers, or summer entertaining.
Equipment
- 1 medium mixing bowl
- 1 small bowl for dressing
- 1 Knife
- 1 cutting board
- 4 salad bowls or plates
- Measuring spoons (1 tbsp, ½ tbsp)
- Citrus juicer (optional)
Ingredients
- 1 small can crab meat drained (or fresh crab, if available)
- 1 medium avocado cubed
- 1 medium apple peeled and diced
- ¼ cup fresh cilantro chopped
- 1 lime juiced
- 3 tbsp olive oil
- ½ tbsp Dijon mustard
- Freshly ground black pepper to taste
- 8 cups arugula
Instructions
- Prepare the Crab Meat: Start by draining the canned crab meat thoroughly. If you are using fresh crab, remove any shells and cartilage carefully to leave only tender, flaky pieces. Place the crab in a medium mixing bowl, gently breaking up any large chunks with a fork. Be careful not to mash it — you want the crab to retain its delicate texture for a light, airy salad.
- Cube the Avocado: Take a ripe avocado and slice it in half lengthwise. Remove the pit carefully with a spoon, then scoop out the flesh. Cut the avocado into even, bite-sized cubes. To prevent browning, you can sprinkle a few drops of lime juice over the cubes. Gently fold the avocado into the crab meat in the bowl, keeping the mixture light and fluffy.
- Dice the Apple: Peel the apple completely and remove the core. Chop it into small, uniform cubes roughly the same size as the avocado. This ensures even bites in every spoonful. Add the apple cubes to the crab and avocado mixture. The apple adds a natural sweetness and a subtle crunch, balancing the creamy avocado and tender crab.
- Chop the Cilantro: Wash fresh cilantro thoroughly to remove any dirt or grit. Remove thick stems and chop the leaves finely. Add the chopped cilantro to the crab, avocado, and apple mixture. Its fresh, citrusy flavor will enhance the overall brightness of the salad, adding a fragrant note with every bite.
- Make the Lime Dressing: In a small bowl, combine the juice of one fresh lime, 3 tablespoons of olive oil, and ½ tablespoon of Dijon mustard. Whisk together vigorously until the mixture is fully emulsified, creating a smooth, lightly tangy dressing. Season with freshly ground black pepper to taste. The dressing will tie all the flavors together while keeping the salad light and refreshing.
- Combine Ingredients with Dressing: Pour the lime dressing over the crab, avocado, apple, and cilantro mixture. Using a gentle folding motion, combine everything until each piece is lightly coated with the dressing. Avoid overmixing to maintain the integrity of the avocado and crab pieces. Taste and adjust pepper if needed for a balanced flavor profile.
- Prepare the Arugula Base: Wash and dry the arugula thoroughly. Divide 8 cups of fresh arugula evenly among four serving bowls, aiming for about 1 ½ cups per plate. The arugula provides a peppery, crisp foundation that contrasts beautifully with the creamy and sweet salad topping.
- Assemble the Salad: Spoon the crab, avocado, apple, and cilantro mixture evenly over the arugula in each bowl. Make sure each serving has a balanced amount of all components for consistent flavor and texture in every bite. Optionally, drizzle any remaining dressing over the top for extra zest.
- Serve and Enjoy: Serve immediately for the freshest taste, as the avocado may begin to soften if left too long. This salad is perfect as a light lunch, a starter for dinner, or a healthy option for summer gatherings. For meal prep, you can prepare all ingredients in advance, adding avocado last to maintain its vibrant color and creamy texture.
Notes
- To save time, prepare the crab, apple, and cilantro ahead of time. Add avocado just before serving to maintain its creamy texture and vibrant color.
- Use ripe but firm avocados for the best balance of creaminess and shape. Overripe avocados can turn mushy and affect the salad’s presentation.
- For a slightly sweeter dressing, add a small drizzle of honey or agave syrup to the lime and mustard mixture.
- Always taste and adjust seasoning after mixing. A pinch of salt or additional lime juice can elevate the flavors without overpowering the natural freshness of the ingredients.
