Print

Japanese Crab and Avocado Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and elegant salad that combines sweet crab meat, creamy avocado, and crisp vegetables with a tangy soy-rice vinegar dressing. Perfect for a light meal or appetizer.

Ingredients

Scale
  • 1 cup crab meat, cooked and shredded
  • 1 large ripe avocado, diced
  • 1/2 cup cucumber, thinly sliced
  • 2 cups mixed salad greens
  • 1 small red chili (optional), thinly sliced
  • 1 tablespoon chopped chives
  • 1 teaspoon sesame seeds, toasted
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar

Instructions

  1. Chill your serving plates for a refreshing touch.
  2. In a large bowl, gently toss the crab meat, avocado, cucumber, and chives.
  3. In a small bowl, whisk together soy sauce and rice vinegar to make the dressing.
  4. Lay the mixed salad greens on the chilled plate and top with the crab mixture.
  5. Let the salad sit for 5 minutes to meld the flavors.
  6. Sprinkle with toasted sesame seeds and optional red chili slices.
  7. Serve immediately while fresh and chilled.

Notes

  • Use fresh lump crab for best flavor.
  • Toss avocado in lemon juice to prevent browning if prepping ahead.
  • Do not overdress the salad, let the ingredients shine.

Nutrition

Find it online: https://dishmio.com/japanese-crab-and-avocado-salad/