Avocado Crab Salad with Mixed Herbs

Adapted from Kitchen Express

If your herb garden is going wild, or if you have a fridge full of random herbs, this is the salad for you. It’s easy to make and just a few carefully selected ingredients pack a lot of flavor.

    • For the dressing:
    • 2 tablespoons champagne or sherry vinegar
    • 1 teaspoon Dijon mustard
    • 1 tablespoon finely diced shallot
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup olive oil


  • For the salad:
  • 4 cups mixed salad greens
  • 2 ripe avocados, pitted and thinly sliced
  • 1/2 pound lump crabmeat
  • 1/2 cup fresh mixed herbs (see tips)
  • Lime wedges, for serving

  • To make the dressing, whisk the vinegar, mustard, shallot, salt and pepper in a small bowl. Slowly add the olive oil while continuing to whisk. Set aside.
  • On each of four plates, place a bed of mixed salad greens, top with 1/2 avocado, 2 oz. of crabmeat and a generous pinch of the fresh mixed herbs. Drizzle the dressing over the salad, then add a squeeze of lime and a few good cranks of black pepper. Serve immediately.
  • Quick Tips
  • 1. For the herbs, use whatever you have on hand. I used a combination of basil, mint, thyme, oregano, chives and flat leaf parsley because that’s what needed to be cut back! Mix it up to your preference.
  • 2. It’s best to cut the avocados just before placing them on the salad. If you cut them ahead of time, squeeze a bit of lime juice on them to help preserve their bright green color. They brown quickly once cut.

Preparation time: 10 minute(s)

Number of servings (yield): 4

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