Crab, Avocado & Corn Salad with Cilantro & Lime
Memorial Day weekend officially launches the season of cookouts, picnics, and pool time. A repertoire of simple, make-ahead recipes can ensure more time enjoying the outdoor fun and less time sweating it out in the kitchen.
The following crab salad was an early addition to my blog and has developed a loyal fan base. My favorite feedback was from a reader who mentioned that he prepared this recipe as a side dish for a dinner party he was hosting. One of his guests spied a bag of Scoops corn chips and used them to eat the salad as though it were a dip. Others followed suit, and the salad never made it to the dinner table.
When fresh corn is not available, frozen corn works quite well and makes this a year round option. While cilantro enthusiasts may like to add a little more than the specified quarter cup, those who find this herb to be too pungent can follow the substitution options below.
Served with a side of vine-ripened tomatoes and a slice of zucchini bread or a crusty roll, this salad can be the basis for a light yet satisfying summer meal. Moreover, the quick prep time makes this an ideal dish for last-minute get-togethers–whether served as a salad or a dip!
This recipe can easily be doubled and is perfect for entertaining. Prepare up to a few hours in advance and refrigerate until ready to serve.
- 2 cups corn (fresh, if available, but frozen works well, too; see notes)
- 1 avocado, cut into 1/2-inch cubes
- 1/2 pound lump crabmeat
- 1/4 cup red onion, minced
- 1/4 cup cilantro, chopped (see notes)
- 1 tablespoon olive oil
- Zest of one lime
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon kosher or sea salt and freshly ground pepper to taste
- In a large bowl, combine the corn, avocado, crab, onion, and cilantro.
- Mix together the dressing ingredients (oil through pepper) and pour over the salad. Gently toss to mix and taste for seasoning, adding a bit more salt or pepper, if desired.
- Garnish with additional cilantro, if desired.
If you are not a fan of cilantro, you may substitute fresh basil or a mix of other herbs that you enjoy such as dill, thyme, chives, and parsley.
Frozen corn may be stirred in while still frozen as long as you give it a few extra minutes to thaw before eating. It will actually keep the salad nicely chilled. In season, really fresh corn doesn’t need to be cooked. Otherwise, cooking according to your preferred method is a good idea. Leftover corn on the cob works perfectly.