Lump Crab Avocado Salad
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Lump Crab Avocado Salad Recipe
This is the lump crabmeat I am using for this recipe. It is already cooked and packed in the pasteurised form. You can use any favourite brand of crabmeat – it should also be of the best quality (fresh, clean, not fishy) so that it can carry this dish well. Instead of lump crab, you can also use other cuts – such as claw meat or flaky crabmeat.
(A) Lump Crab Avocado Salad
- 50g quality cooked lump crab meat
- half avocado flesh cubed
- 1 tbsp minced celery
- 1 tbsp thinly slice shallot
- 2 tbsp diced cherry tomato
- 2 tbsp chopped spring onions use the green portion
- 1.5 tbsp Japanese mayonnaise use kewpie half-calorie for lower carb
- 1 tbsp extra-virgin olive oil
- zest from 1/4 lemon
- 1/2 tsp lemon juice
- tiny pinch salt to taste
- freshly cracked black pepper to taste
- 1 serving (50g or more) romaine lettuce leaves roughly chopped
Salad Dressing for 1 person
- 7 ml extra-virgin olive oil
- few drops lemon juice
- few drops apple cider vinegar
- salt & black pepper to taste
- Make lump crab avocado salad. Add all the ingredients (A) in a bowl and mix well, taking care to keep the lump crab pieces intact. Season to taste. You can serve this salad at room temperature or chilled.
- (Optional) Serve the salad on a bed of lettuce. Place lettuce in a salad bowl. Whisk in bowl or shake the salad dressing ingredients in a leak-proof salad dressing pot. Pour the dressing over the lettuce and then top with the lump crab avocado salad.
- Apart from romaine lettuce, you can use your favourite salad leaves such as baby spinach, rocket, butterhead or an assorted salad mix.
- For lower calorie, I’m using half-calorie kewpie Japanese mayonnaise. You can also reduce the mayonnaise used to 1 tbsp.
- You can substitute shallot with red onion, and spring onions with chives or coriander.