Crab and Guacamole Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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3 avocados, halved, pitted and flesh diced

1 small red onion, finely diced

2 jalapenos, chopped

2 Roma tomatoes, chopped

1 lime, juiced

Salt and freshly ground black pepper


1 (1-pound) container jumbo lump crabmeat

1/2 cup chopped hearts of palm

1 cup frozen edamame, thawed

1/2 cup finely diced fresh pineapple

1/4 cup fresh pineapple juice

1 bag mixed greens


2 cups pineapple juice

2 cups orange juice

1/2 cup canola oil


  1. Guacamole: Combine the avocados, red onions, jalapenos, tomatoes and lime juice in a medium bowl. Season with salt and pepper, to taste. 
  2. Salad: In a medium bowl combine the crabmeat, hearts of palm, edamame, pineapple and pineapple juice. 
  3. Dressing: In a saucepan, over medium heat, cook pineapple juice and orange juice until thickened into a syrup. Cool for about 5 minutes. Transfer the syrup to a blender, turn on the blender, slowly pour in the oil and blend until smooth. 
  4. Assembly: Spread the guacamole out on a serving platter. Add a layer of the crab mixture and top with mixed greens. Drizzle with the dressing and serve.

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