Description
This refreshing Cucumber Crab Avocado Salad combines crisp cucumber slices, tender lump crab meat, creamy avocado, and fresh mint, all tossed in a light, tangy dressing. Perfect as a light lunch or an elegant appetizer, this no-cook dish requires minimal prep and delivers maximum flavor and texture contrast.
Ingredients
Scale
Salad
- 1 to 1 ¼ pounds seedless cucumber
- 6 ounces lump crab meat
- 2 small avocados, thinly sliced
- 3-4 tablespoons mint, finely chopped
Dressing
- ¼ cup oil (avocado or olive oil)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon white wine vinegar
- ½ teaspoon grated ginger
- 1 teaspoon salt (plus ¼ teaspoon for cucumber)
- ¼ teaspoon black pepper
Instructions
- Slice Cucumbers: Thinly slice the seedless cucumbers into â…›-inch slices using a mandolin or a sharp knife for even thickness and a crisp texture.
- Salt and Drain: Spread the cucumber slices in a single layer and sprinkle with ¼ teaspoon of salt. Let them sit for 10 to 15 minutes to draw out excess moisture, then gently pat dry with a paper towel to prevent a soggy salad.
- Prepare Dressing: In a small bowl, whisk together the oil, freshly squeezed lemon juice, white wine vinegar, grated ginger, 1 teaspoon salt, and black pepper until the mixture is smooth and emulsified.
- Toss Cucumbers with Dressing: Place the salted cucumber slices in a large bowl and pour the dressing over them. Toss well to ensure each slice is evenly coated with the flavorful dressing.
- Combine Salad Ingredients: Gently fold in the lump crab meat, thinly sliced avocado, and finely chopped mint. Mix carefully to combine all ingredients without breaking the avocado or crab meat.
- Serve: Serve immediately or chill briefly before serving for a refreshing, light salad perfect for warm days.
Notes
- If you prefer a tangier dressing, increase the lemon juice by 1 teaspoon.
- Gently patting the cucumber dry after salting is crucial to avoid excess liquid diluting the dressing.
- Use fresh lump crab meat for best texture and flavor.
- The salad is best eaten fresh but can be refrigerated for up to 2 hours before serving.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
