Dairy-Free Avocado Crab Salad
Prep time
Total time
If you're craving a fresher, non-spicy salad, use the cucumber. But if you're craving some heat, use the jalapeño. Just be sure to deseed the hot peppers first, so they don't overpower the taste of the crab.
Recipe type: Appetiser
Cuisine: American
Serves: 6 appetizers or 4 light meals
  • 1 cup cooked lump crabmeat
  • 2 avocados, peeled and diced
  • 1 tomato, chopped
  • ½ cucumber, diced or 2 jalapeño peppers, deseeded and minced
  • ¼ onion, diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 garlic clove, minced
  • ¼ cup lime juice
  • 2 tablespoons olive oil or mayonnaise
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • Greens, for serving
  1. Add the crab, avocado, tomato, cucumber or jalapeño, onion, cilantro, and garlic to medium bowl.
  2. In a small bowl, whisk together the lime juice, oil or mayo, salt, and pepper until combined.
  3. Pour the dressing over the crab salad and gently toss to coat.
  4. Serve the crab salad with garnish or small bed of greens.
Spicy Asian Style: Use cucumber instead of jalapeno, optionally omit the cilantro, and add a little sriracha to the dressing, to taste.
Nutrition Information
Serving size: ⅙ recipe Calories: 209 Fat: 18.2g Saturated fat: 3.5g Carbohydrates: 8.9g Sugar: 1.5g Sodium: 254mg Fiber: 4.9g Protein: 5.6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/avocado-crab-salad-lime-dressing