Description
A vibrant, fresh salad combining sweet crab meat, nutty quinoa, and crisp vegetables with a lemon-dill dressing — the perfect taste of coastal California in every bite.
Ingredients
1 cup quinoa, rinsed,2 cups water,8 oz lump crab meat (fresh or high-quality canned),1 avocado, diced,1 cup cherry tomatoes, halved,1/2 English cucumber, thinly sliced into half-moons,1/4 cup red onion, finely chopped,2 tbsp fresh dill, chopped,2 tbsp lemon juice (about 1 lemon),3 tbsp extra virgin olive oil,Salt and black pepper to taste
Instructions
Rinse quinoa under cold water. In a pot, combine with water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and spread on a baking sheet to cool.,While quinoa cools, prep vegetables: dice avocado, halve cherry tomatoes, slice cucumber, and chop onion and dill.,In a small bowl, whisk lemon juice, olive oil, dill, salt, and pepper to make the dressing.,In a large bowl, gently combine cooled quinoa, crab meat, avocado, tomatoes, cucumber, and onion.,Pour dressing over salad and toss gently to combine without breaking up crab or avocado.,Chill in the fridge for 20–30 minutes before serving for best flavor.
Notes
Use imitation crab if needed — still tasty and more budget-friendly.,Make ahead tip: prep quinoa and chop veggies ahead, but add avocado just before serving to prevent browning.,Add chili flakes or diced jalapeño for a spicy kick.,Serve in lettuce cups or on crostini for stylish presentation.
