Dessert

Cucumber Crab Avocado Salad Recipe

ByIsabella Vance January 2, 2026January 2, 2026

Introduction

This Cucumber Crab Avocado Salad is a refreshing and light dish perfect for warm days or as a healthy appetizer. With crisp cucumbers, creamy avocado, and delicate lump crab meat, it balances bright flavors and textures beautifully.

A white bowl holds a fresh salad with three main layers: thin green cucumber slices forming the base, creamy light green slices of avocado placed evenly on top, and small white chunks of cheese scattered over the avocado and cucumber. Bright green thin strips of mint leaves are sprinkled throughout the salad, with a small sprig of mint leaves centered on top for garnish. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface next to a half avocado with the seed visible and some fresh mint leaves nearby. A gray cloth is partly visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1¼ pounds seedless cucumber
¼ cup oil (avocado or olive)
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon white wine vinegar
½ teaspoon ginger (grated)
1 teaspoon salt
¼ teaspoon black pepper
6 ounces lump crab meat
2 small avocados (thinly sliced)
3 to 4 tablespoons mint (finely chopped)

Instructions

Step 1: Thinly slice the cucumbers into ⅛-inch slices using a mandolin or a sharp knife for even, delicate cuts.
Step 2: Lay the cucumber slices out in a single layer and sprinkle with ¼ teaspoon of salt. Let them sit for 10 to 15 minutes, then gently dab off any excess moisture with a paper towel.
Step 3: In a small bowl, whisk together the oil, lemon juice, white wine vinegar, grated ginger, salt, and black pepper until well combined.
Step 4: Toss the cucumber slices with the dressing in a large bowl until the slices are evenly coated.
Step 5: Gently fold in the lump crab meat, thinly sliced avocado, and chopped mint, being careful not to over-mix to keep the avocado intact.
Step 6: Serve immediately and enjoy the fresh, bright flavors.

Tips & Variations

Use seeded cucumbers to avoid excess water and bitterness in the salad.
For a bit of heat, add a pinch of red pepper flakes to the dressing.
Swap mint for fresh dill or basil to add a different herbal note.
If lump crab meat is not available, good quality canned crab can be used as a substitute.

Storage

Store the salad covered in the refrigerator for up to 1 day. Because avocado browns quickly, it’s best to enjoy this salad fresh. If you must store it, add a little extra lemon juice to slow browning. Gently toss again before serving. Avoid freezing due to the delicate texture of crab and avocado.

How to Serve

A clear glass bowl holds a fresh salad made of thin, round cucumber slices and small avocado pieces with light green flesh, mixed with white cheese crumbles scattered on top. The ingredients are lightly sprinkled with small chopped green herbs and cracked black pepper. A small bright green mint sprig is placed in the center as garnish. The bowl sits on a white marbled surface with a wooden spoon resting inside the bowl leaning on the edge. Fresh mint leaves and a halved avocado with bright green flesh and brown seed, along with a cucumber, are placed softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare this salad fresh to maintain the texture and color of the avocado and cucumber. If needed, you can prepare the cucumbers and dressing separately in advance, then combine everything just before serving.

What can I use instead of lump crab meat?

If lump crab isn’t available, good quality canned crab meat or cooked shrimp can be used as substitutes, though the texture and flavor will vary slightly.