Description
A bright and refreshing California Crab and Quinoa Salad, packed with sweet crab, protein-rich quinoa, crisp veggies, and creamy avocado. Tossed with a zesty lemon dressing, it’s a nutritious lunch, light main, or standout side that brings West Coast flavors to your table.
Ingredients
For the Salad
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cooked crab meat (lump or imitation)
- 1 avocado, diced
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 green onions, sliced
- 1/4 cup chopped fresh cilantro
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Whisk until emulsified and set aside.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, crab meat, avocado, cucumber, cherry tomatoes, green onions, and cilantro. Drizzle the dressing over the salad.
- Toss and Serve: Gently toss all ingredients together until evenly coated. Taste and adjust salt and pepper as needed. Serve immediately or chill for 30 minutes before serving for enhanced flavor.
Notes
- For best flavor, use fresh lump crab, but good-quality imitation crab works too.
- To keep avocado from browning if making ahead, add just before serving.
- Feel free to add diced mango or sweet corn for extra California flair.
- This salad is naturally gluten free and can be dairy free if honey is omitted for strict vegan diets.
