Crab, Lemon, and Avocado Salad

Crab, Lemon, and Avocado Salad Recipe
Photo: Oxmoor House
The two-step simplicity of this glorious salad highlights the appetizing colors and textures of delicate lump crabmeat, creamy avocado, and freshly squeezed lemon juice. Serve with chilled slices of watermelon for a light meal.

Prep: 12 minutes


4 servings (serving size: about 1 cup salad and 2 lettuce leaves)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes

Nutritional Information

Calories 257
Caloriesfromfat 50 %
Fat 14 g
Satfat 2.2 g
Monofat 9.1 g
Polyfat 1.9 g
Protein 25.9 g
Carbohydrate 7 g
Fiber 3 g
Cholesterol 83 mg
Iron 1.2 mg
Sodium 714 mg
Calcium 82 mg


3 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped green onions
1 diced peeled avocado
8 red leaf lettuce leaves


1. Combine first 4 ingredients, stirring well with a whisk.

2. Place crabmeat, onions, and avocado in a medium bowl. Add lemon juice mixture; toss gently to coat. Serve over lettuce leaves.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note