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Maryland Crab Salad with Avocado & Spinach

average rating is 3 out of 5, based on 150 votes

Dive into the freshness of the sea paired with the creamy delight of avocados in our Maryland Crab Salad with Avocado & Spinach.

Serving Suggestions:

This salad can be enjoyed on its own as a light lunch or can be paired with a refreshing iced tea or white wine for a summer afternoon treat.
Garnish with a slice of lemon, and perhaps a sprinkle of your favorite seeds (like pumpkin or sunflower) for added texture.

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#MarylandCrab #HealthyEating #DiabeticFriendly #AvocadoLove #MidAtlanticCuisine #CleanEating #SeafoodSalad #LowCarb

3 ounces of lump Maryland crab meat (ensure it's fresh and free from additives)

1/2 medium avocado, diced (buy conventional)

2 cups raw spinach, washed and patted dry

1 tablespoon extra-virgin olive oil

1 teaspoon fresh lemon juice (or more to taste)

A pinch of Himalayan pink salt or sea salt

Freshly cracked black pepper, to taste

Optional: a sprinkle of chia or hemp seeds for added texture and nutrition

Optional: a few cherry tomatoes or thinly sliced radishes for color and crunch

Prepare the Crab: Ensure that the Maryland crab meat is free of any shells or cartilage.
Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, salt, and freshly cracked black pepper until well combined.
Assemble the Salad: In a large mixing bowl, add the raw spinach. Drizzle half of the dressing over the spinach and toss gently to coat.
Add the Crab: Place the prepared crab meat over the dressed spinach.
Add Avocado: Scatter the diced avocado on top.
Drizzle & Serve: Drizzle the remaining dressing over the crab and avocado. If desired, sprinkle with chia or hemp seeds, and add cherry tomatoes or radish slices. Toss gently to combine all flavors.
Serve: Plate your salad and enjoy!