Crab Salad
A light and refreshing crab salad combining tender crab meat, creamy avocado, crisp veggies, and a zesty lemon-olive oil dressing for a perfect lunch or dinner.
Equipment
- 1 large bowl
- 1 small bowl
- 1 whisk
Ingredients
- 8 oz fresh crab meat picked over for shells
- 4 cups mixed greens washed and dried
- 1 avocado diced
- 1 cucumber thinly sliced
- 6 radishes thinly sliced
- 2 tbsp fresh chives chopped
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Prepare all ingredients by washing, drying, and slicing as needed.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
- Place mixed greens in a large bowl and toss with the dressing until lightly coated.
- Gently fold in diced avocado, sliced cucumber, and radishes to the greens.
- Carefully add the crab meat to the salad, keeping the chunks intact.
- Sprinkle chopped fresh chives over the top as a garnish.
- Serve immediately and enjoy the refreshing crab salad.
Notes
- Use arugula or spinach for a different green base.
- Add toasted nuts or seeds for crunch.
- Try fruit additions like mango or citrus segments.
- Store leftovers covered in the fridge for up to 1 day.