Avocado-Crab Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring lump crab, creamy avocado, and a bright lemon dressing, perfect for lunch or dinner. This salad recipe (low-carb), ready in about 10 minutes, pairs lump crab meat, avocado, mixed greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 2 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Halve 1/2 ripe avocado, remove pit, and dice the flesh into 1/4-inch cubes.
  2. Step 2: In a small bowl, whisk 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, and a pinch of salt until emulsified.
  3. Step 3: Place 2 cups mixed greens in a bowl, top with 1/2 cup lump crab meat and diced avocado.
  4. Step 4: Drizzle with 2 tablespoons of the lemon vinaigrette and toss gently to coat.
  5. Step 5: Sprinkle with 1 tablespoon finely chopped chives and serve immediately.

Frequently asked questions

How long does Avocado-Crab Salad with Lemon Vinaigrette take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado-Crab Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lump crab meat from drying out.

Can I substitute ingredients in Avocado-Crab Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado-Crab Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Avocado-Crab Salad with Lemon Vinaigrette low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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