Crab Avocado Salad Recipe

Crab Avocado Salad Recipe

How To Make Crab Avocado Salad

Treat your taste buds with this creamy crab avocado salad that’s mixed with delicate crab meat, and tossed in a tangy ginger vinaigrette.

Preparation: 15 minutes
Total: 15 minutes



  • 2tspfresh ginger,chopped
  • ½lemon,zested
  • 2tsplemon juice
  • tbspwhite vinegar,or rice wine vinegar
  • 2scallions,including green tops
  • 1tspsoy sauce
  • ½tspsalt
  • cupcooking oil
  • ¾lbwatercress
  • ½headromaine lettuce,(about ¾ lb)
  • 2ripe avocados,preferably Haas, diced
  • ½lblump crab meat


  1. In a blender, combine the ginger, lemon zest, lemon juice, vinegar, scallions, soy sauce, and ¼ teaspoon of the salt. Pulse to chop. Add the oil and puree until smooth.

  2. In a large glass or stainless-steel bowl, combine the watercress, romaine, avocados, and the remaining salt. Toss the salad with all but 3 tablespoons of the vinaigrette and mound the salad on plates.

  3. Toss the crabmeat with the remaining vinaigrette. Spoon the dressed crabmeat over the salads.

  4. Serve and enjoy.

Recipe Notes

Wait until you’re ready to toss the salad before dicing the avocados. The acidity in the vinaigrette will keep them from turning brown.


  • Calories: 398.68kcal
  • Fat: 33.70g
  • Saturated Fat: 3.65g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 21.44g
  • Polyunsaturated Fat: 7.26g
  • Carbohydrates: 13.89g
  • Fiber: 9.24g
  • Sugar: 2.21g
  • Protein: 15.42g
  • Cholesterol: 55.00mg
  • Sodium: 732.46mg
  • Calcium: 200.09mg
  • Potassium: 1151.62mg
  • Iron: 1.95mg
  • Vitamin A: 488.67µg
  • Vitamin C: 57.91mg
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