Crab, Avocado & Corn Salad with Cilantro & Lime

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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!

Crab, Avocado & Corn Salad with Cilantro & Lime
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.

Yields approximately 1 quart.
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  1. 2 cups corn (fresh, if available, but frozen works well, too; see notes)
  2. 1 avocado, cut into 1/2-inch cubes
  3. 1/2 pound lump crabmeat
  4. 1/4 cup red onion, minced
  5. 1/4 cup cilantro, chopped (see notes)
  6. 1 tablespoon olive oil
  7. Zest of one lime
  8. 1 1/2 tablespoons fresh lime juice
  9. 1/4 teaspoon kosher or sea salt and freshly ground pepper to taste
  1. In a large bowl, combine the corn, avocado, crab, onion, and cilantro.
  2. 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.
  3. Garnish with additional cilantro, if desired.
  1. 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.
  2. 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.
The Fountain Avenue Kitchen

The 2012 photo…

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  1. Rachel

    Wow! That looks amazing! I just love crab and this would be a perfect summer salad when it’s too hot to cook.

    Thanks for sharing! 🙂

    1. Ann

      Rachel, it is the perfect summer meal! Someone recently told me she was going to substitute salmon for the crab, someone else mentioned scallops. I bet both of those options would be delicious, too!

  2. Debbie @ Easy Natural Food

    This sounds delicious! I love crab….and avocado….and corn 🙂 We also love cilantro around here, so no substitutions necessary! Pinned this so I can make it 🙂 Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.

  3. Debbie @ Easy Natural Food

    Congratulations! I have chosen your salad as one of my featured salads this week! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Summer Salad Sundays this coming Sunday. Thanks for linking up and I hope to see you again so

    1. Ann

      Thanks so much, Debbie! I am excited to see it on your site this weekend, along with what I am sure will be a great selection of other summer salads!

  4. Jane

    This sounds so good! I never have crab because my hubby can’t have it … but I may need to get some to make this salad for me! 🙂

    1. Ann

      Perhaps you can make some for him with tomatoes instead of crab. That’s a nice variation and might make everyone happy! Thanks for the comment, Jane!

  5. Pingback: The Fountain Avenue Kitchen – Go-to Guide for Corn on the Cob

  6. Greg

    I finally got a chance to make this last night – and absolutely LOVED it. all who were at my house last night couldn’t get enough of it and it ended up ruining our appetites for the main dinner. We actually ended up just eating it with Scoops like it was a salsa. Made it exactly to the recipe specs and it turned out amazing. thanks!

    1. Ann

      Scoops…what a brilliant idea! There are some big Scoops fans in my extended family and they will like this idea a lot! Thank you for the comment, Greg, and I am so glad the salad was a hit!

  7. Ardelle

    I made this salad last night for dinner and it was FABULOUS! Definitely a keeper recipe in this household! Thank you for sharing. AND I made the slow cooker maple applesauce the other day, and it is almost gone! YUMMY!!!

    1. Ann

      Hi Nicole, This recipe will make approximately 5 cups. So, if you figure on half-cup servings, it would be about 10. I have found that when people are left to scoop this salad themselves, however, they often take a little more than that!