Maryland-Style Crab and Avocado Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A refreshing salad combining sweet lump crab meat with creamy avocado and a bright citrus vinaigrette, perfect for a light lunch or appetizer. This american-inspired salads ready in about 15 minutes pairs lump crab meat, ripe avocado, cherry tomatoes 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 280 calories and feeds 4, 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.

Ingredients

• 8 oz lump crab meat
• 1 large, diced ripe avocado
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 small, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 4 cups mixed salad greens
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp orange juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp orange juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until the vinaigrette is emulsified and bright.
2. Step 2: In a large salad bowl, combine 8 oz lump crab meat, 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 small finely chopped red onion, 2 tbsp chopped fresh cilantro, and 4 cups mixed salad greens.
3. Step 3: Drizzle the citrus vinaigrette over the salad ingredients and gently toss to combine, taking care not to break up the crab or avocado too much. Serve immediately for a fresh, light meal.