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.


  • 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


  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.


  • 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.

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