Crab Salad with Avocado and Tomato

For 4


  • 1/2 lb lump crabmeat
  • 1 1/2 diced Hass avocados
  • 1/3 cup very finely chopped onion
  • 1 large heirloom tomato, sliced
  • 4 tbsp extra-virgin olive oil
  • 5 tbsp lime juice
  • 1 tbsp chopped cilantro
  • 1 tbsp finely chopped jalapeño
  • 1/2 tbsp honey
  • 2/3 tsp minced garlic
  • salt and pepper to taste


  1. Create the dressing by combining olive oil, lime juice, cilantro, jalapeño, honey and garlic together in a small bowl,  season with salt and pepper
  2. Toss the picked over crabmeat with 3/5 of the dressing
  3. Gently toss the diced avocado and finely chopped onion with 2/5 of the dressing, lightly season with salt and pepper
  4. Place sliced heirloom tomato on serving plate, sprinkle with some sea salt, top with avocado/onion & crabmeat
  5. Garnish with cilantro leaves
  6. Bon appétit! ;)

Serving suggestions:  bread, crackers/chips, white wine …

NOTES: Using good avocado, fresh lime juice, REAL crabmeat and quality honey will make a huge difference. Also for aesthetic purpose, you might want to use red onion, I only had yellow ones on hand. Drizzle over more or less of the dressing to your own liking. There is not much mistake to make here, really light and delicious! 🙂


Filed under Main Dish, salad, Seafood, Side Dish

2 responses to “Crab Salad with Avocado and Tomato

  1. yay, you’re publishing again. looks good!

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