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Easy Healthy Crab salad with avocado and asparagus. Ultranutritious and with a lively vinaigrette, delicious

Crab Avocado Asparagus Salad

Ultra-nutritious, this Crab Avocado Asparagus salad is beautiful for a light Summer meal.
Course Main Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 584kcal


  • 1 pound asparagus thick asparagus
  • 8 tablespoons extra-virgin olive oil divided
  • 3 tablespoons fresh lemon juice
  • 6 medium basil leaves
  • 1 small shallot coarsely chopped
  • 1/2 cup flat-leaf parsley leaves
  • Kosher salt and freshly ground pepper
  • 3 1/2 ounce pea shoots trimmed
  • 1/4 cup raw pistachios coarsely chopped
  • 1 pound jumbo lump crab meat
  • 2 Hass avocados each cut into wedges or coarsely chopped


  • Cut tough ends off asparagus and throw away. Slice asparagus tops into 1 inch chunks. Heat a frypan over medium high heat. Add 1 tablespoon of the olive oil and then add asparagus and shallot. Salt and pepper to taste. Lower heat to medium. Cook until just tender, about 5 minutes.
  • In a blender, blend the remaining oil, lemon juice, basil and 1/4 cup of the parsley. Season the dressing with salt and pepper.
  • In a large bowl, add the pea shoots, pistachios and the remaining 1/4 cup of parsley leaves to the asparagus. Toss with half of the dressing and season with salt and pepper. Divide among plates and Sprinkle with crab meat.


If you can't find pea shoots, watercress is another option.


Calories: 584kcal | Carbohydrates: 17g | Protein: 28g | Fat: 47g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 968mg | Potassium: 1101mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1828IU | Vitamin C: 57mg | Calcium: 110mg | Iron: 5mg