Crab and Avocado Salad with Lemon Dressing

This light and refreshing crab and avocado salad is perfect for a summer lunch or dinner. The sweet crab meat pairs perfectly with the creamy avocado, and the zesty lemon dressing adds a bright and tangy flavor. This salad is also easy to make, and it can be served immediately or chilled for later.

The crab and avocado salad is a classic dish that has been enjoyed for centuries. The earliest known recipe for a crab and avocado salad dates back to the 17th century, and it has since become a popular dish all over the world. There are many different variations on the crab and avocado salad, but the basic ingredients remain the same: crab meat, avocado, and a dressing. The dressing is typically made with olive oil, lemon juice, and Dijon mustard, but it can also be made with other ingredients, such as mayonnaise, yogurt, or sour cream. The crab and avocado salad is a versatile dish that can be served as an appetizer, a main course, or a side dish. It is also a great way to use up leftover crab meat.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 pound cooked crab meat, flaked
• 2 ripe avocados, peeled and diced
• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the crab meat, avocado, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the crab mixture and toss to coat.
4. Serve immediately or chill for later.

Why It Works

• The combination of crab meat and avocado is a classic for a reason. The sweet crab meat pairs perfectly with the creamy avocado.
• The lemon dressing adds a bright and tangy flavor that balances out the richness of the crab and avocado.
• This salad is easy to make and can be served immediately or chilled for later.