Avocado and Crab Salad Recipe


By Theresa Wang


• 1 pack imitation crab meat

• 4 cups salad greens

• 1 avocado

• 1 large tomato, sliced, or 1 cup cherry or grape tomatoes

• ¼ cup whole almonds

• Your favorite salad dressing (vinaigrette is my personal recommendation)


• Wash the salad greens, then tear into bite-size pieces and arrange on a plate.

• Add the tomatoes.

• Slice the avocado into bite-size segments and place on top of the greens and tomatoes.

• If the crab meat is packaged in large chunks, tear them up into smaller pieces before adding to the salad.

• Crush the almonds by placing them inside a plastic bag and pounding with a meat hammer. Scatter the crushed almonds on top of the salad.

• Drizzle the salad dressing over everything for the finishing touch.


• If you have nut allergies, you can substitute toasted sesame seeds for the crushed almonds.

• Look in your supermarket for mixed lettuce bags – they are slightly more expensive than your average iceberg but definitely worth it.

• When choosing an avocado, keep in mind that a ripe avocado’s skin should be dark brown, not green. An unripe avocado will be very hard, while a ripe one should be firm but give a bit when gently squeezed. To speed up the ripening process, tap off the small knob at the top of the avocado and place it in a paper bag. Don’t store it inside the refrigerator. Conversely, if you buy an avocado at the peak of ripeness and want to save it for the next day, store it in the refrigerator.


• Serves: 1 as a main course, 2 as a salad starter

• Prep time: 10 minutes