Crab and Avocado Salad is a simple and healthy salad. Buttery lump crab with creamy avocado, red onion, jalapeno and bell peppers topped with Miso Dressing.
Crab and avocado salad is seriously one of my meals. Although you can also serve it as an appetizer, it is satisfying enough for a whole meal. I first came across this recipe at a local restaurant with a rotating seasonal menu. I loved it and looked forward to it on my next visit… only it wasn’t there. I was so sad. The only alternative was to make my own.
So I made my own version of Crab and Avocado Salad; probably not similar enough to even call it a copycat recipe. The miso dressing is slightly bitter, but coupled with a sweet crab they balance each other. The spiciness of other ingredients mellows with a bite of cooling avocado. Instead of making two large salads you can make 4 small salads as an appetizer.
Sometimes I serve just the crab mixture in an avocado halve and other times, I put the whole concoction on a bed of mixed greens. Afterall, lettuce isn’t actually required to call something a salad. It merely has to be a mix of vegetables and this qualifies.
If you love crab as much as I do, check out my Spicy Crab and Sausage Soup, Crab Stuffed Beef Tenderloin or Crab Dip Stuffed Artichoke Hearts.
Make sure you PIN Crab and Avocado Salad for when you want it later!
Crab and Avocado Salad is a simple and healthy salad. Buttery lump crab with creamy avocado, red onion, jalapeno and bell peppers topped with Miso Dressing.
Rate this recipe!
| Prep Time | 15 minutes |
| Servings |
|
Ingredients
- 2 avocados
- 8 ounces lump blue crab picked for shells
- 1/2 cup red bell pepper minced
- 1/2 cup red onion minced
- 1 large jalapeno seeded and minced
- 2 cups mix greens
- 4 tablespoons Sweet Miso Dressing
Ingredients
|
Rate this recipe!
|
Instructions
- In another bowl combine crab meat, bell pepper, jalapenos and red onion. Mix gently to avoid breaking up any of the lump crab meat. I used the food processor to mince my veggies- just saved a little bit of time.
- Cut avocado down the center and halve. Using a large spoon, gently scoop out the avocado halve from the skin in one piece. Repeat for the second side.
- Arrange a bed of spring mix lettuce on two plates. Place 2 avocado halves on top of each bed of lettuce. Spoon crab into the pit wells of the avocados. Drizzle with sweet miso dressing. Serve!
Did you like this recipe? Leave me a comment to let me know!
Leave a Reply