I have been making this Crab Salad with Chili, Tomato and Avocado for so many years that I forget where I got this original idea or recipe. I’m sure you know what I’m talking about, it’s a recipe that varies according to my taste and whim – the old standby that never fails to impress.
I remember the first time I made this salad and served it in martini glasses for a cocktail party. It was such fun I’ve been playing with the recipe ever since. As you see here this version is a bit more elegant with the avocado sliced and fanned on the plate.
There are so many ways to serve this salad. Here I take a half of an avocado and serve the salad over it. Another fun version is to slice a large heirloom tomato and serve the crab and avocado over it. For a picnic I chop the avocado and layer it into small mason jars, screw the lid on and keep it in the cooler.
Summer is the best time for this salad. Ideally I harvest the cilantro, jalapeno and tomatoes from the garden. Sometimes I substitute shrimp for the crabmeat or I make a version with Mangos and Blueberries. Looks good doesn’t it? CLICK HERE for that recipe
There is more to the Avocado than great taste and amazing texture. Check out the 13 Amazing Health Benefits of Avocado from Mairanutrition.com and find more recipes that feature the avocado!!!!
Crab Salad with Chili, Tomato and Avocado
Ingredients
- Tablespoons Juice of 2 limes about 6
- 1 Teaspoon finely grated jalapeno + more to taste
- 1 tablespoon Honey + more to taste
- 6 Tablespoons of Olive Oil
- 2 Avocados
- 2 Tablespoons Jalapeno finely chopped
- 4 Tablespoons Cilantro finely chopped or a mix of parsley and mint
- 2 Shallots peeled and finely chopped (about 4Tablespoons)
- 1 Pound Jumbo Lump Crabmeat
- 2 Cups of Cherry Tomatoes Chopped
- Sea Salt to taste
Instructions
-
In a small bowl or measuring cup whisk the lime juice, olive oil, honey together until blended. Season with 1 teaspoon of the jalapeno, 2 teaspoons of the chopped cilantro, salt and pepper.
-
Toss the crabmeat with 2 tablespoons of the chopped shallots and 1 tablespoon of the chopped cilantro in a small bowl. Season this with 2-3 tablespoons of the dressing and salt and pepper to taste.
-
Gently toss the cherry tomatoes, the remaining shallots, 1 tablespoon of the chopped cilantro and 2 - 3 tablespoons of the dressing in another small bowl. Season the mixture with salt and pepper.
-
When you are ready to serve the salad prepare the avocados as desired and arrange ½ of an avocado on each plate. Spoon some of the remaining dressing over the avocado, top with the crab salad and tomato mixture. Drizzle a spoonful of the dressing on top, garnish with the remaining cilantro and serve.
Recipe Notes
Variation: Chop the avocado and mix it with 2-3 Tablespoons of the dressing. Layer the salad into a martini or other glass and serve or take the salad to a picnic in individual jars!
Sunday Supper Summer Dinner Salad Recipes
Brilliant Beef Salads
- Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
- Grilled Keilbasa and Warm Mustard Viniagrette Salad by Our Good Life
- Healthy Steak Salad by Cricket’s Confections
- Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
- Southwestern Steak Salad by Hezzi-D’s Books and Cooks
Choice Chicken Salads
- BBQ Chicken Salad by Palatable Pastime
- BBQ Chicken Avocado Hemp Seed Salad by Family Foodie
- Caribbean Chicken Quinoa Salad by My Life Cookbook
- Chicken Fried Picnic Salad by The Freshman Cook
- Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
- Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
- Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
- Rainbow Greek Chicken Salad by Jersey Girl Cooks
Superb Seafood Salads
- Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
- Crab Salad with Chili, Tomato and Avocado by Monica’s Table
- French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
- Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
- Roasted Cod and Edamame Salad by The Bitter Side of Sweet
- Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
- Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake
Vibrant Veggie Salads
- Chopped Greek Salad by Soulfully Made
- Farmers Market Quinoa Salad by And She Cooks
- Iron Chef Morimoto Inspired Salad by NinjaBaker.com
- Kale Guacamole Salad by Pies and Plots
- Kale Superfoods Salad by Sew You Think You Can Cook
- Loaded Chopped Salad by Simple and Savory
- Muffuletta Pasta Salad by Cosmopolitan Cornbread
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I would not change a thing about this salad … except maybe to have it in front of me right now 🙂
#Inspired to buy martini glasses! Such an elegant way to serve salad =) Especially your crab salad. My late father would’ve loved your touches of jalapeño and cilantro.
What a lovely and sophisticated salad. I can see that this will be a new go-to recipe for me now, too.
I think this salad would be perfect for Mother’s Day or a warm summer day. I love all of the crab dishes you share.