Original Post: https://www.evolvingtable.com/cucumber-avocado-crab-salad/
Cucumber Crab Avocado Salad Recipe
Don't let the gourmet look and taste of this Cucumber Crab Avocado Salad recipe fool you, it's actually quick and easy to make! Impress your guests with this low-carb and keto salad all Summer long!
Servings: 6 servings
Ingredients
- 1-1 ¼ lbs. seedless cucumber
- ¼ cup oil avocado or olive
- 1 Tbsp. lemon juice freshly squeezed
- 1 tsp. white wine vinegar
- ½ tsp. ginger grated
- 1 tsp. salt
- ¼ tsp. black pepper
- 6 oz. lump crab meat
- 2 small avocados thinly sliced
- 3-4 Tbsp. mint finely chopped
Instructions
- Thinly slice cucumbers into ⅛” slices with either a mandolin or by using a knife.
- Lay the cucumber out into a single layer and sprinkle with ¼ teaspoon of salt. Let sit for 10-15 minutes and then dab any excess moisture with a paper towel.
- Whisk together the oil, lemon juice, vinegar, ginger, salt, and black pepper in a small bowl.
- Combine cucumber slices and oil mixture in a large bowl. Toss until the cucumber is well coated.
- Add in the crab, sliced avocado, and chopped mint. Mix until just combined, being careful not to over-mix. Enjoy!
Notes
This Cucumber Avocado Salad is definitely best when served immediately. However, there are steps you can take to prepare:
- To Prep-Ahead: You can whisk the sauce together and chop the mint. Save the rest for just before serving.
- To Store: Keep in an airtight container in the refrigerator. But do not make it more than 1 hour in advance. The cucumber will continue to release moisture and make it soggy.
Nutrition
Calories: 201kcal | Carbohydrates: 9g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 563mg | Potassium: 470mg | Fiber: 4g | Sugar: 2g | Vitamin A: 488IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg
