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    You are at:Home»Dairy-Free Recipes»Appetizers»Avocado Crab Salad with Fresh Cilantro-Lime Dressing

    Avocado Crab Salad with Fresh Cilantro-Lime Dressing

    0
    By Alisa Fleming on June 8, 2022 Appetizers, Dairy-Free Recipes, Entrees, Salad

    This dairy-free avocado crab salad reminds me of a cross between California rolls and ceviche. It’s made with a combination of real crab, avocado, fresh vegetables, and a lime cilantro dressing. Try to avoid imitation crab meat. It not only tastes inferior, it’s also typically loaded with top allergens. When made with fresh crab meat, this delicious salad is free of dairy, gluten, nuts, soy, and optionally egg. It’s even friendly to paleo and keto diets!

    Gluten-Free Dairy-Free Avocado Crab Salad Recipe (also paleo and keto friendly)

    Avocado Crab Salad that’s Fresh, Flavorful, and Allergy-Friendly

    I was pleased when food writer Cate O’Malley shared this dairy-free avocado crab salad recipe with us.

    When I first saw the inaugural issue of Garden Plate magazine, I picked it up excitedly. A magazine all about food in New Jersey? I’m so there. For those not in the know, New Jersey is referred to as the “Garden State,” so hence, Garden Plate. I loved the magazine’s name.

    The June/July issue had a feature on avocado, and included a handful of recipes. As soon as I saw the Avocado Crab Salad, I knew what dinner would be. This delicious salad is perfect for keeping your kitchen cool on a hot day, it’s on the table in mere minutes, and it’s light, refreshing and healthy.

    The magazine is no longer in print, but thanks to Cate, this naturally dairy-free avocado crab salad recipe lives on. We’ve also updated it with some of Cate’s suggestions and a couple options.

    Gluten-Free Dairy-Free Avocado Crab Salad Recipe (also paleo and keto friendly)

    Special Diet Notes: Avocado Crab Salad

    By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, paleo, and may suit some keto diets.

    Dairy-Free Avocado Crab Salad
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    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.
    Author: adapted from Garden Plate magazine
    Recipe type: Appetiser
    Cuisine: American
    Serves: 6 appetizers or 4 light meals
    Ingredients
    • 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
    Instructions
    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.
    Notes
    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
    3.5.3229

    More Allergy-Friendly Summer Salads

    Creole Quinoa Salad

    Creole Quinoa Salad Recipe - dairy-free, gluten-free, plant-based, and healthy! Inspired by The Princess and The Frog movie

    Mexican Citrus Salad

    Mexican Citrus Salad with Avocado, Pepitas, and Orange-Lime Vinaigrette - naturally dairy-free, plant-based, gluten-free, allergy-friendly, vegan recipe with paleo option

    Moroccan Chickpea Salad

    Plant-Based Moroccan Chickpea Salad Recipe (gluten-free, allergy-friendly, vegan-friendly)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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