Crab, Avocado, and Asparagus Salad Recipe

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Anuska Published: June 21, 2021

How To Make Crab, Avocado, and Asparagus Salad

Toss a quick and easy lunch in this asparagus salad recipe that combines your favorite greens and crabmeat with zesty olive oil-lemon juice dressing.

Preparation: 20 minutes
Total: 20 minutes



  • 1lbasparagus,thick
  • 7tbspextra-virgin olive oil
  • 3tbspfresh lemon juice
  • 6mediumbasil leaves
  • 1smallshallot
  • ½cupflat-leaf parsley leaves
  • kosher salt and freshly ground pepper,to taste
  • ozpea shoots
  • ¼cupsalted roasted pistachios
  • 1lbcrabmeat,jumbo lump
  • 2hass avocados


  1. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1-inch of asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave asparagus spears lengthwise.

  2. Blanch asparagus tips and strands in boiling water for 10 seconds until just heated through. Drain and transfer to ice water to chill; drain well. Pat dry and transfer to a bowl.

  3. In a blender, blend oil, lemon juice, basil, shallot, and ¼ cup parsley. Season dressing with salt and pepper.

  4. Add pea shoots, pistachios, and the remaining parsley leaves to asparagus. Toss with ½ dressing and season with salt and pepper.

  5. Add crab, avocado, and remaining dressing, toss gently, and serve at once.


  • Calories: 275.53kcal
  • Fat: 21.53g
  • Saturated Fat: 3.07g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 14.55g
  • Polyunsaturated Fat: 2.89g
  • Carbohydrates: 9.87g
  • Fiber: 5.69g
  • Sugar: 2.32g
  • Protein: 13.86g
  • Cholesterol: 55.00mg
  • Sodium: 481.77mg
  • Calcium: 98.53mg
  • Potassium: 666.56mg
  • Iron: 2.70mg
  • Vitamin A: 101.55µg
  • Vitamin C: 21.44mg
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