avocado crab salad
This light and fresh avocado crab salad is perfect for a quick lunch or appetizer. Made with lump crab meat, ripe avocado, fresh lime juice, and cilantro, it's a delicious no-cook recipe that's ready in minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 medium Hass avocado about 5 oz, peeled and pitted
- 4 oz lump crab meat
- 2 tbsp red onion finely chopped
- 1.5 tbsp fresh lime juice about 1 lime
- 1 tbsp fresh cilantro chopped
- 2 whole grape tomatoes diced
- 0.5 tsp olive oil
- 0.25 tsp salt divided
- fresh ground black pepper
- 2 leaves butter lettuce optional, for serving
Instructions
Preparation Steps
- In a medium bowl, combine red onion, fresh lime juice, chopped cilantro, diced tomatoes, olive oil, 0.125 tsp salt, and fresh black pepper to taste.
- Add lump crab meat to the bowl and gently toss to combine all ingredients.
- Cut the avocado in half, remove the pit, and either peel the skin or scoop the flesh out with a spoon.
- Season the avocado halves or scooped avocado with the remaining 0.125 tsp salt.
- Fill the avocado halves or the scooped avocado with the crab salad evenly.
- Serve on plates lined with butter lettuce leaves if desired. Makes 2 servings.
Notes
This salad is best served immediately but can be refrigerated for up to a day. For a spicy twist, add a dash of jalapeño or red pepper flakes.