Crab and Avocado Salad with Pancetta Recipe

Name: Crab and Avocado Salad with Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin slices pancetta (about 3 ounces); 1/4 cup mayonnaise; 1/4 cup sour cream; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh chives; 1 anchovy fillet; 1 clove garlic, chopped; Juice of 1/2 lemon; Kosher salt; 2 small heads Boston lettuce, torn into large pieces; 3 cups baby arugula; 1 14 -ounce can hearts of palm, drained and cut into 1/2-inch pieces; 1 pound jumbo lump crabmeat, picked through; 1 avocado, cut into 1-inch pieces; Freshly ground pepper

Servings: persons

12 thin slices pancetta (about 3 ounces)
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 anchovy fillet
1 clove garlic, chopped
Juice of 1/2 lemon
Kosher salt
2 small heads Boston lettuce, torn into large pieces
3 cups baby arugula
1 14 -ounce can hearts of palm, drained and cut into 1/2-inch pieces
1 pound jumbo lump crabmeat, picked through
1 avocado, cut into 1-inch pieces
Freshly ground pepper

1
Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes.
2
Drain on paper towels; set aside.
3
Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
4
Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl.
5
Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss.
6
Serve topped with the pancetta.
7
Photograph by Johnny Miller

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 thin slices pancetta (about 3 ounces), 1/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons chopped fresh parsley, and more.

Yes, Crab and Avocado Salad with Pancetta falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab and Avocado Salad with Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions