Don’t let the gourmet look and taste of this Cucumber Crab Avocado Salad recipe fool you, it’s actually SO quick and easy to make! Thinly sliced cucumber, crab, and avocado are tossed in a lemon ginger vinaigrette along with fresh mint for a simple and healthy side dish. You’ll be sure to impress your guests with this low-carb and keto salad all Summer long!
There’s this fabulous little French bistro less than a mile away from our house.
Every date night we swear we’re going to check out a new spot in town, but somehow find ourselves sitting outside amidst the sparkly lights at Justine’s.
Much like our restaurant selection, we also always tend to order a select few items from the menu.
It’s usually a toss-up between wanting to splurge a bit and get the duck confit or be a bit more reasonable and opt for the hamburger with frites.
But one thing is always certain… we HAVE to order their Cucumber Avocado Salad with Crab!
The first time I ever tasted a bite of this simple concoction I was shocked by how delicious it tasted.
How could something so basic be SO packed with flavor?
But that’s just it. Sometimes it’s simplicity that leaves your taste buds dancing the most. And this cucumber salad definitely delivers.
Thinly sliced seedless cucumber…
Tossed in a light and refreshing lemon ginger vinaigrette.
With bites of buttery lump crab meat…
Creamy avocado pieces…
And just enough fresh mint to add that pop of pizzazz.
It is THE dish you need to make the next time you have a get-together if your goal is impressing your family and friends with your culinary skills.
But the best part? It can be ready in less than 20 minutes!
Ingredients
The ingredients you need to make Cucumber Avocado Crab Salad include:
- Cucumber. English seedless cucumbers are best in this recipe. You need either one large or two medium-sized cucumbers.
- Crab. Use lump crab meat. You can use jumbo, but it’s very expensive. Find fresh crab if it’s in season, or the canned kind (they both taste pretty comparable).
- Avocado. Depending on the size you either need one large or two small avocados. Find an avocado that is still pretty firm so it doesn’t get mushy.
- Lemon. Fresh lemon juice is key! Don’t skimp and use the bottled kind, it won’t have the same flavor.
- Ginger. Make it easy and use jarred ginger paste!
- Mint. You need about 5-6 large fresh mint leaves cut into thin strips.
How to Make
These are the basic steps for making Crab Cucumber Salad:
- Slice the cucumber.
Carefully use a mandoline or knife to cut the cucumber into thin ⅛-inch rounds.
- Sprinkle the cucumber with salt and let sit for 15 minutes.
This draws out the extra moisture from the cucumber. Dab off the liquid with a paper towel.
- Whisk together the lemon ginger vinaigrette. (step 1 above)
Toss in the english cucumber slices and mix until combined.
- Add in the crab, avocado, and mint just before serving. (step 2 above)
The avocado will brown and mint will get soggy if left in too long.
Slicing Cucumber
For perfectly thin and uniform slices of cucumber, use a mandoline. This is the quickest and easiest method to cut into ⅛-inch slices. Be very careful and watch your fingers!
You can also cut with a knife, just make sure to not slice your fingers!
Removing the Moisture
Cucumber salads are notorious for being too watery. This is because the longer the cucumber sits, the more it will release moisture.
Lucky for you, there’s a trick to make cucumber salad not so watery!
Simply sprinkle the slices with salt and let it sit 10-15 minutes. (step 1 above)
Then dab away the extra moisture with a paper towel. (step 2 above)
Dietary Modifications
The recipe you’ll find below is already gluten-free, low-carb, keto, paleo, and whole30 as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Vegetarian and vegan – Leave out the crab meat. If you want to add some texture, try using artichoke hearts instead.
Meal Prep and Storage
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.
FAQs
English seedless cucumbers are the perfect taste and texture for salads. They are crisp and have more flesh without seeds than other varieties.
It’s best if you don’t, but you can. The peel adds a gorgeous color, crisp texture, and helps the cucumber stay intact instead of getting mushy.
Once cucumbers are sliced they begin to release moisture. To avoid this, sprinkle the slices with salt to draw out the extra water. Then simply dab it off with a paper towel.
You can, but it won’t taste nearly as good. Use no more than 2-3 teaspoons of dried mint.
Expert Tips and Tricks
- Use a mandoline. This is the quickest and easiest way to slice cucumber.
- Sprinkle and dab. Use the salt trick to prevent excess moisture from ruining the salad.
- Ripe but firm. You want the avocado to be able to hold its shape.
- Don’t over-mix. The lump crab will fall apart and the avocado will get mushy.
- Don’t wait. As this salad sits the cucumber and mint will become soggy, and the avocado will brown.
Other Cucumber Recipes
If you like this Cucumber Crab Salad, try out these recipes:
Creamy Cucumber Dill Salad with Onion
Mediterranean Chickpea Salad with Cucumber
Easy Greek Tzatziki Sauce Recipe
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Cucumber Crab Avocado Salad Recipe
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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!
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Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Wondering if adding artichoke small fresh hearts n radishes would be good together. Besides the cucumber n crab meat
Hmm, that sounds interesting! Let me know how it turns out if you try it!