The first week of spring certainly is cause for celebration and going for summery dishes that remind us that short sleeves and picnic days are just around the corner. Cool salads have always been my go-to hot weather lunches so I immediately thought of making a light crab salad which is at once luxurious (we are celebrating after all!) and easy to do, using ingredients widely available this time of year.
Avocado is a classic pairing with crab meat and the addition of cucumber makes for a very refreshing taste on top of adding a bit of texture to the smooth salad.
The key thing with crab is that you don’t want to overpower it as its subtle flavor can easily get lost. I’ve always preferred light, citrusy dressing over heavy mayo-based ones and you’ll see here that the tanginess of the lime is perfect for cutting through the rich and creamy meat.
This would make for a nice and classy starter, but I wholly embrace salads as main dishes when the nice weather comes and this one is a perfectly healthy and filling meal served alongside crusty ciabatta bread.
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