Avocado and Crab Salad

Avocado and Crab Salad

Seasoned in a mild mix of wasabi and ponzu sauce.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1 tbsp

80 g (2.8 oz)

1/4 stick


1 tbsp

1/2 tbsp

1/4 tsp


  1. Cut the avocado in half lengthwise, then remove the pit and the content. Cut the content into cubes and season with lemon juice.
  2. Break apart the crab meat.
  3. Remove the sinew from the celery, then thinly slice.
  4. Mix together (A).
  5. Season all with (4), replace in the avocado case and serve.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

Avocado - prevent browning

Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.

Celery - removing the strings

Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.


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