Description
A fresh and vibrant salad made with sweet lump crab meat, fluffy quinoa, creamy avocado, and crisp veggies tossed in a bright lemon-dill dressing. Perfect for a refreshing meal or elegant entertaining.
Ingredients
1 cup quinoa, rinsed,2 cups water,8 oz lump crab meat (fresh, canned, or refrigerated),1 avocado, diced,1 cup cherry tomatoes, halved,1/2 English cucumber, sliced into half-moons,1/4 cup red onion, finely chopped,2 tbsp fresh dill, chopped,2 tbsp fresh lemon juice,3 tbsp extra virgin olive oil,Salt and black pepper, to taste
Instructions
Rinse quinoa under cold water. In a medium pot, combine with water, bring to a boil, reduce heat, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.,While quinoa cools, dice avocado, halve cherry tomatoes, slice cucumber, and chop red onion and dill.,In a small bowl, whisk together lemon juice, olive oil, dill, salt, and pepper to make the dressing.,In a large bowl, gently toss cooled quinoa with crab meat, avocado, tomatoes, cucumber, and onion.,Drizzle dressing over salad and toss gently to combine without mashing the avocado or crab.,Refrigerate for 20–30 minutes before serving to allow flavors to meld.
Notes
Substitute imitation crab for a more budget-friendly version.,Use dried dill if needed, but reduce quantity to 1 tsp.,Add chili flakes or diced jalapeño for a spicy twist.,Serve in lettuce cups, on crostini, or in jars for stylish presentation.,Best enjoyed within 1–2 days; avocado may brown after that.
