Lemon Vinaigrette Avocado Crab Salad

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

A refreshing salad featuring sweet crab, creamy avocado, and a zesty lemon dressing that ties everything together in a low-carb, high-fat meal. This American-inspired keto recipe (low-carb), ready in about 15 minutes, pairs Crab meat, Avocado, Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 404 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Serves 2 American cuisine 404 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 8 oz flaked crab meat, 1 diced avocado, 1/2 cup halved cherry tomatoes, and 1/4 cup finely diced red onion.
  2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tbsp chopped dill until emulsified.
  3. Step 3: Pour the dressing over the salad ingredients and toss gently to coat all ingredients evenly.
  4. Step 4: Refrigerate for 15-20 minutes to allow flavors to meld, then serve chilled.

Frequently asked questions

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

Total time is about 15 minutes (15 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 Lemon Vinaigrette Avocado Crab Salad?

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 crab meat from drying out.

Can I substitute ingredients in Lemon Vinaigrette Avocado Crab Salad?

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 Lemon Vinaigrette Avocado Crab Salad 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 Lemon Vinaigrette Avocado Crab Salad 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.

What others are saying

Related recipes