Potato & Crab Salad with Avocado Dressing

Photography: Tango | Food Styling: Véronique Gagnon-Lalanne | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Avocado Dressing:


Preheat oven to 400°F. Place potatoes on foil-lined baking sheet; drizzle with olive oil and season with salt and pepper; toss well. Arrange potatoes cut side down on baking sheet; bake, turning once, until tender and golden, 20 to 25 minutes; let cool.

Avocado Dressing

Meanwhile, in food processor, pulse together avocado, dill, parsley, garlic, olive oil, 1⁄4 cup water, vinegar, and lemon zest and juice until smooth; season with salt and pepper. (Make-ahead: Can be refrigerated for up to 8 hours.)

Arrange spinach on serving plate; top with roasted potatoes, onion, cucumbers and capers; season with salt and pepper. Top with crabmeat. Garnish with dill, and mustard seeds (if using). Serve with dressing.

Nutritional facts PER SERVING: about

  • Calories 425
  • Total fat 24 g
  • Saturated fat 4 g
  • Cholesterol 35 mg
  • Sodium 350 mg
  • Total carbohydrate 40 g
  • Fibre 10 g
  • Protein 12 g
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Lunch & Dinner

Potato & Crab Salad with Avocado Dressing