A refreshing salad that combines fresh crab meat with vibrant vegetables and a tangy lemon dressing, perfect for summer picnics.
Ingredients
Scale:
1 pound fresh crab meat (or imitation crab for an affordable option)
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
In a large mixing bowl, gently combine the crab meat, diced avocado, cherry tomatoes, cucumber, red onion, and parsley. Use a spatula to fold the ingredients together carefully, ensuring that the avocado remains intact while evenly distributing the other components.
In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined. This will create a creamy, tangy dressing that perfectly complements the fresh flavors of the salad.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly, being careful not to break up the crab meat or avocado too much.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
Before serving, give the salad one last gentle toss, adjust seasoning if necessary, and serve on a bed of mixed greens or in individual bowls.
