Crab and Avocado Salad with Lemon Yoghurt Dressing

Crab and Avocado Salad with Lemon Yoghurt Dressing

This Crab and Avocado Salad is full of the flavours of summer with char-grilled asparagus, char-grilled spring onion and a creamy dressing made from natural yoghurt, lemon and fresh red chillies! 

Crab and Avocado Salad from Supper in the Suburbs

This summery Crab Salad may seem a little out of place as we move into the middle of September but apparently we are in for an Indian Summer! Bring on the warm weather…

It’s no secret that Cornwall is one of my favourite places in the world. Some people choose exotic places like Thailand, Cancun, or Iceland but Cornwall is my happy place! More specifically, I absolutely love Padstow – for me it’s the foodie heart of Cornwall.

Last year I wrote a round-up of all of my favourite places (see here) and when we visited for a couple of days on our VW Camper tour we made sure to visit Paul Ainsworth’s at No 6 and the less well known Cherry Trees.

Cherry Trees is the place to go in Padstow, whatever your price range. It’s family run, serves delicious fresh food and has the most amazing show stopping cakes. What more could you want?

Crab and Avocado Salad from Supper in the Suburbs

On our last visit to Cherry Trees I had a crab salad which was so fresh (the crabs were literally landed in the harbour, visible from where I was sitting) but also so incredibly balanced and filling. It was the perfect lunch time treat. Since being back in London I’ve missed Conrwall massively. Work is stressful and with Jon recovering from a heart op he had earlier this month I’ve been daydreaming about being back in Padstow sat on the harbour wall.

As a treat I decided I would try and recreate that delicious salad I had in Cherry Trees, putting my own little twist on the dish by ramping up the flavour in the yoghurt dressing. My version of the Crab and Avocado Salad has char-grilled asparagus, char-grilled spring onions and a thick creamy dressing made from yoghurt, lemon and chilli. The flavours are clean and fresh, working perfectly with the light crab meat. It’s the perfect reminder of summer.

Crab and Avocado Salad from Supper in the Suburbs

Crab and Avocado Salad with Lemon Yoghurt Dressing

This Crab and Avocado Salad with Lemon Yoghurt Dressing is inspired by a delicious lunch I enjoyed on the harbour at Padstow, Cornwall.
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Appetizer, lunch
Cuisine British
Servings 1 person
Calories 549.41 kcal


  • 150 g crab meat
  • 200 g salad leaves I used beetroot, lambs lettuce and chard
  • 1 small avocado
  • 10 asparagus trimmed
  • 5 spring onions
  • cress
  • 1 tbsp natural yogurt
  • lemon juice only
  • 1 red chilli
  • Pinch salt and pepper


  • Cut both ends off of the spring onions and slice lengtheways down the middle.
  • Heat a griddle pan until its really hot and place the spring onions flat side down, onto the griddle pan. Add the asparagus to the pan and cook for 5 minutes until charred.
  • Flip the vegetables over and griddle for a further 5 minutes then remove from the heat.
  • While the asparagus and spring onions are cooling remove the crab meat from the crab's shell.
  • Scatter leaves across the two plates, top with spoonfuls of avocado, the asparagus and spring onion.
  • Place a mound of crab meat on top of each salad.
  • Dice the chilli and stir into the yoghurt along with the lemon juice and seasoning.
  • Drizzle the yoghurt dressing over the salad and top with the cress.


One large crab should yield enough white and brown meat for this salad.


Calories: 549.41kcalCarbohydrates: 38.21gProtein: 39.45gFat: 31.04gSaturated Fat: 4.55gCholesterol: 63.13mgSodium: 1337.38mgPotassium: 2260.1mgFiber: 19.07gSugar: 8.17gVitamin A: 4838.65IUVitamin C: 161.91mgCalcium: 208.23mgIron: 8.03mg
Tried this recipe?Let us know how it was!

Unfortunately I wasn’t able to get any fresh crab meat in my local supermarket which was incredibly frustrating. Next time I’ll have to make the slightly longer journey to my local fishmonger and hope they’ve got fresh crab meat because it really does make the difference!


Nonetheless, on this occasion I made this salad from a frozen crab from Orkney, Scotland. If you aren’t familiar with removing the meat from a crab then this Youtube video will tell you all you need to know! If you are using a frozen crab like I did make sure it’s fully thawed first as this will make your life a lot easier!

You can, of course, make this salad using a dressed crab or tub of crab meat from your supermarket and fishmonger which will save on prep time! But as I said before…fresh really is best!

Crab and Avocado Salad from Supper in the Suburbs

Are there any dishes that instantly transport you back to memories of holiday? I’d love to hear them in the comments below.

29 thoughts on “Crab and Avocado Salad with Lemon Yoghurt Dressing”

    • Thanks Sisley. This is pretty easy to scale up for a big crowd so long as you can get hold of the crab 🙂

  • Crab and avocado are such a winning combo. I love everything about this recipe. I struggle with fresh crab too so when I went to Cromer I went a bit bad a bought a few – plus bags of ice for my boot! Worth it though xx

    • Great idea Emily! We worried about getting fresh fish from Cirnwall back if only we’d thought about ice in the boot!!! I’m stealing that idea next time 🙂 I’m glad you like the recipe xx

  • I love Padstow as well. I’ve spent a lot of time there as my husband spent all of his summers in North Cornwall. I’ve never tried the Cherry Tree so thanks for the recommendation! Mostly we do the deadly Padstow Pub Crawl – there are a lot of pubs there!
    The yogurt dressing you’ve made sounds divine!

    • You can’t beat fresh but it’s so difficult to come by! I’m glad I still made this with a frozen crab though. Frozen crab is better than no crab 😛

  • Oh how I love all of these ingredients! As a kid, I used to eat crab more often…I remember summers eating crabs and clams a lot. We would eat the clams raw, on the half shell with lemon and tabasco sauce!
    We here in NY are also experiencing warm temperatures so summer is yet to officially leave us! This salad would make for a lovely September dinner. Thanks for sharing!

    • My pleasure Lia I am glad you like it 😀 I’ve never had clams raw you are very brave! Love the sound of having them with though.

    • It’s delicious Dannii. Now I can’t say I’ve ever tried crab and horseradish. That will be next on my list!

    • YES! With you on the cold glass of white wine 😉 I wish someone was making me this for dinner…plus wine of course.

  • What a great summary fresh salad. I love it this time of year with fresh crab from the fishmarket. Yours looks delicious.

    • Thanks Ali. We are heading back down to Padstow for a fleeting visit in a few weekends and I hope to buy some fresh crab while I’m there! 😀 Can’t wait to have this salad again!

  • Crab salads have always been a favorite of mine. I’ve never had one like this, though. I usually top the salad with a crab cake or make the whole salad with crab. I’ll have to try this!

    • It does make a nice change Lisa, especially if you’re in too much of a rush to make a crab cake!

    • I’m obsessed, I put yogurt on everything haha but it really is a great way of getting a creamy dressing without tonnes of calories! The acidity works well too!

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