Zesty Cucumber Salad with Crab Meat for a Refreshing Bite

This zesty cucumber salad with crab meat is a refreshing and nutrient-packed dish, perfect for any occasion.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Cucumbers Use English cucumbers for less seeds.
1 cup Crab Meat Opt for lump crab for a meaty experience.
1 small Red Onion Soak in cold water if too strong.
1 medium Bell Pepper Use red or yellow for sweetness.
1 large Avocado Choose ripe but firm for best texture.

For the Dressing

3 tablespoons Olive Oil Avocado oil can be a substitute.
2 tablespoons Lemon Juice Lime juice can be used for a twist.
1 teaspoon Dijon Mustard Whole grain mustard adds texture.
1 teaspoon Honey Agave nectar is a vegan substitute.
Salt Adjust to taste.
Pepper Adjust to taste.

Equipment

mixing bowl
Whisk
knife
cutting board

Method

Step-by-Step Instructions

Wash and slice 2 large cucumbers into thin rounds.
Finely chop 1 small red onion and 1 bell pepper.
Gently fold in 1 cup of crab meat into the bowl with chopped veggies.
Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey in a separate bowl.
Pour the dressing over the salad and gently toss.
Cover and chill in the refrigerator for 20–30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 750IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

For optimal freshness, assemble just before serving. Store leftovers in an airtight container for up to 2 days.

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