Corn, Crab, and Avocado Salad

Corn, Crab, and Avocado Salad




20 min


shelled crab meat 1/2 lb
avocado 1
corn 1 ear or 1 cup
diced jalapeno 1
lime juice a few tablespoons
optional-tortilla chips, arugula, hot sauce


Corn, Crab, and Avocado Salad is summer on a plate. It’s light, refreshing, sweet, and spicy. It makes a wonderful light lunch for 2 or an appetizer for 4-6. You can eat it as is, serve it with crunchy tortilla chips, or on top of peppery arugula.

  1. Shell your crab or pick through your crab to make sure there are no shells in it. I used snow crab because of it’s sweetness.
  2. Cut your corn off of the cob if needed. You could use thawed frozen corn too if needed, but it’s corn season and I had fresh.
  3. Dice up your jalapeno. I used a whole jalapeno. If you do not like things spicy, you can cut this down or eliminate it altogether.
  4. Dice your avocado.
  5. Combine everything in a bowl with your lime juice.
  6. Serve as is, with tortilla chips, or on arugula.




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