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Crab & Avocado Salad with Pancetta


Refreshingly filling without the guilt, Crab & Avocado Salad with Pancetta is the perfect combination of your favorite foods. Eat it on it's own, or pair it with a grain or starch.

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Rate this recipe 4.7/5 (6 Votes)


  • 12 thin slices pancetta
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh chives, chopped
  • 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 4
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside.

Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.

Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.


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