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Try this delicious crab salad if you are trying to watch your cholesterol intake

Recipe for the Heart: Avocado and Crab Salad with Ginger Dressing

Sue Riedl

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Healthy eating:

Trained chef and food journalist

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This crab salad is easy to put together and makes an elegant lunch dish if entertaining. It’s delicious and full of heart-healthy ingredients such as fresh vegetables, olive oil and avocado. Add two slices of whole grain bread or a small whole grain bagel for a balanced meal.

Serves 2



  • 1 tsp (5 ml) grated ginger
  • 2 tsp (10 ml) mirin (Mirin is a type of rice wine vinegar available at the grocery store.)
  • 1 tbsp (15 ml) white wine vinegar
  • ¼ tsp (1 ml) low sodium soy sauce
  • 1 tsp (5 ml) sesame oil
  • 3 tbsp (45 ml) olive oil

Salad components

  • ½ cup (125 ml) frozen green peas
  • 120 g canned chunk crabmeat
  • 3 finely chopped green onions
  • Pinch salt and pepper
  • 1 small head radicchio
  • ½-1 ripe avocado
  • 1 carrot, diced
  • 1 lemon


  1. Bring a small pot of water to a boil and cook the peas. Drain and set aside to cool.
  2. Combine the ginger, mirin, white wine vinegar, soy sauce and mix. Add the sesame and olive oil slowly while whisking until combined. Set dressing aside.
  3. Drain crab and squeeze out excess moisture. Add 3 tbsp (45 ml) of the dressing and season with salt and pepper to taste. Mix in the peas and chopped green onion.
  4. For each salad: roughly chop half the radicchio and toss with 1 tsp (5 ml) of dressing. Arrange in bottom of bowl.
  5. Peel and slice up ¼-½ of the avocado and place on top of the salad. Arrange ½ the crab salad on top and sprinkle with the diced carrot.
  6. Serve with a wedge of lemon.

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