Avocado and Lump Crab Salad Recipe

Cooking Directions

• STEP 1.In a bowl, combine lump crab meat, diced avocado, chopped red onion, and chopped fresh herbs.
• STEP 2.In a separate bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 3.Pour the vinaigrette over the crab and avocado mixture and gently toss to combine. Serve chilled.

Storage and Serving

• This salad is best served chilled.
• You can make the vinaigrette ahead of time and store it in the refrigerator.
• Garnish with additional fresh herbs before serving for added freshness.