You do not want to miss this refreshing crab salad packed with vibrant summer vegetables. Unlike traditional seafood salads that are heavy with mayonnaise, this version uses a light lime and olive oil dressing to let the fresh flavors shine. It is the perfect balance of lean protein and heart-healthy fats, making it a satisfying light lunch or an impressive starter for your next backyard party.
For more inspiration, be sure to check out all of our healthy crab recipes for fresh and flavorful meal ideas. You can also browse our entire lineup of delicious fish and seafood recipes to find your next light, heart-healthy favorite.
By swapping the usual mayonnaise base for a simple dressing of lime juice and olive oil, this salad significantly cuts down on saturated fat and calories. The creamy texture comes from ripe avocado, which provides beneficial monounsaturated fats that support heart health.
Crab meat does contain dietary cholesterol, but it is also low in saturated fat, which is the bigger driver of blood cholesterol levels for many people. This recipe pairs it with heart-healthy avocado fats and fiber-rich veggies to create a balanced, heart-smart meal.
Yes, you can use imitation crab (surimi) if you prefer the taste or price point. However, be aware that it often contains gluten, added sugar, and higher sodium than fresh lump crab meat, so check the package if you have dietary restrictions.
Traditional seafood salads can be heavy in saturated fat due to mayonnaise. This version is definitely heart-healthy because it relies on olive oil and avocado for fats, keeps sodium in check with fresh herbs, and is packed with fiber-rich vegetables.
You can chop the vegetables (onion, peppers, tomatoes) and mix the dressing up to a day in advance. However, wait to chop the avocado and toss everything together until just before serving to prevent the avocado from browning and the salad from getting watery.
Discover more ways to enjoy the ocean's bounty with these light and fresh seafood recipes packed with lean protein. These heart-healthy dishes highlight natural flavors with simple seasonings, making them perfect for a quick lunch or elegant dinner.
Round out your warm-weather menu with more of our refreshing summer salads that are ideal for picnics and barbecues. These vibrantly colored sides trade heavy dressings for lighter vinaigrettes and healthy fats to keep you feeling great.
For the best texture and flavor, we recommend using fresh lump crab meat. It creates those distinct, sweet bites of seafood that elevate the salad. While imitation crab is a budget-friendly option, it often contains added sugars, sodium, and gluten, so be sure to check labels if you are watching your intake. Fresh lump crab ensures this dish stays gluten-free and lower in processed ingredients.
Recipe yields 6 servings
In a small bowl, combine red onion, lime juice, olive oil and pepper. Set aside.
In a large bowl, combine crab meat, avocado, tomatoes, bell pepper, jalapeño peppers and corn. Add the red onion mixture to the crab meat. Add the cilantro and gently toss. Season with additional lime juice and black pepper to taste.
This salad is best enjoyed immediately while the vegetables are crisp and the avocado is bright green.
This light salad pairs perfectly with other summer favorites.
For Red Onion: If raw red onion is too sharp for your taste, soak the diced onions in ice water for 10 minutes before adding them, or swap for milder shallots or green onions.
For Corn: Fresh sweet corn cut off the cob offers the best crunch, but thawed frozen corn or drained low-sodium canned corn work well in a pinch.
For Peppers: You can use any color bell pepper (red or orange adds sweetness) or swap the jalapeños for poblano peppers for a milder heat.
For Cilantro: If you aren't a fan of cilantro, fresh parsley or dill are excellent, refreshing alternatives.