I have been on quite the salad kick lately, and my newest salad creation is Crab Salad with Citrus Vinaigrette.
I suppose the salad streak makes sense since it’s almost spring.
Basically we eat our way through winter with all the pastas, slow cooker comfort food, and soups.
And when the weather starts getting warmer I make light and bright dishes to match the weather.
Well, friends… this one is refreshing and healthy but so satisfying and tasty.
How to Make Crab Salad with Citrus Vinaigrette
The dressing is made with olive oil, fresh lemon and orange juice, and dijon mustard.
The mustard will emulsify the dressing.
That’s just a fancy word meaning it will come together as one and not separate the oil from the acidic citrus juice.
This is a salad for two, so we don’t need a lot of dressing.
Put two tablespoons each olive oil and orange juice, a tablespoon lemon juice, 1/2 tablespoon dijon mustard, kosher salt, and pepper in a jar with a lid.
Shake the dressing until it’s combined and set aside.
Now that the dressing is done, all we have left to do is assemble the salads.
I have a bag of field green salad mix, fresh crabmeat, an orange, and an avocado.
To segment the orange, slice the top and bottom off and then use a knife to remove the peel.
Then cut between the membrane to remove just the orange segments.
Divide the salad mix between two bowls or plates.
I love this mix in particular because of the variety of lettuce and carrots.
And add the gorgeous crabmeat (which is already cooked), orange segments, and sliced avocado.
Serve Crab Salad with Citrus Vinaigrette for an incredible healthy and delicious lunch or dinner 🙂
The avocado may need a little salt and pepper, or maybe that’s just me.
My daughter and I enjoyed this as our Friday lunch since we both work from home on Fridays.
Many more fun lunches are to come!
If you like Crab Salad with Citrus Vinaigrette, you might also like…
Crab Salad with Citrus Vinaigrette
Crab Salad with Citrus Vinaigrette is a light, refreshing salad with crab, avocado, orange segments and a healthy homemade salad dressing
- 2 Tbsps olive oil
- 2 Tbsps fresh orange juice
- 1 Tbsp fresh lemon juice
- 1/2 Tbsp dijon mustard
- kosher salt, pepper
- 4 cups lettuce or salad mix of choice
- 8 oz container fresh crab meat
- 1 avocado sliced
- 1 orange (I used a navel orange) cut into segments (picture examples in post above)
Put the olive oil, orange juice, lemon juice, dijon mustard, kosher salt, and pepper in a mason jar or container with a lid. Shake until combined.
Divide the lettuce or salad mix between two bowls or plates. Top each with the crab meat, sliced avocado, and segmented oranges.
Serve with the citrus vinaigrette.