Hawaiian Crab Salad
Prep
20 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This Hawaiian Crab Salad is something I make whenever I want to feel like I'm on vacation without leaving my kitchen. Fresh jumbo lump crab paired with sweet pineapple and crunchy macadamia nuts creates this amazing tropical vibe that tastes way more complicated than it actually is. The best part? You can have it ready in just thirty minutes total, making it perfect for when you want something impressive but don't have all day. Plus, the avocado oil dressing is loaded with heart healthy monounsaturated fats that make this as nutritious as it is delicious. It's bright, it's easy, and honestly, it never fails to impress.
Ella x
Ingredients
- 400jumbo lump crab meat
- 1red onion
- 200fresh pineapple
- 150macadamia nuts
- 1red bell pepper
- 20fresh cilantro
- 20 mlhoney
- 10 mlsoy sauce
- 50 mllime juice
- 50 mlavocado oil
Detail level
Instructions
- 1
In a medium-sized bowl, gently combine the crab meat, red onion, pineapple, and red bell pepper.
Tip: Be gentle to avoid breaking the crab meat.
- 2
In a small bowl, whisk together the honey, soy sauce, and lime juice until well combined.
Tip: Adjust the dressing to your desired level of sweetness and saltiness.
- 3
Pour the dressing over the crab mixture and stir until everything is well coated.
Tip: Taste and adjust as needed.
- 4
Stir in the chopped cilantro and toasted macadamia nuts.
Tip: Make sure the nuts are evenly distributed for maximum flavor.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: The longer it chills, the better it gets!
- 6
Serve chilled, garnished with additional cilantro and macadamia nuts if desired.
Tip: Feel free to get creative with your garnishes!
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