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Crab, mango and avocado salad recipe
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Sunshine on a plate and full of amazing flavours: crab, mango and avocado marry perfectly with mint, lime and red chilli for a Mexican-style meal. What's more, it only takes 15 minutes to prepare and is a healthy choice to boot. See method
Ingredients
- 1 medium ripe mango, peeled and diced
- 1 ripe avocado, peeled, stoned and diced
- 2 tbsp fresh mint, chopped
- finely grated zest and juice of 1 lime
- 3 tbsp olive oil
- ½ red chilli, deseeded and finely chopped
- 1 x 120g pack Watercress, Spinach and Rocket Salad
- 260g freshly dressed crab
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
760kj
183kcal
9%
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Fat
13g
19%
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Saturates
2g
12%
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Sugars
5g
5%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 5.2g
Protein 9.8g
Fibre 2.7g
Method
Sunshine on a plate and full of amazing flavours: crab, mango and avocado marry perfectly with mint, lime and red chilli for a Mexican-style meal. What's more, it only takes 15 minutes to prepare and is a healthy choice to boot.
- Mix the mango, avocado and mint together in a bowl.
- In a separate bowl, whisk together the lime zest and juice, olive oil and chilli, and season to taste.
- Arrange the salad leaves on 6 plates and spoon the mango and avocado mixture over the top. Divide the crabmeat between the plates, drizzle with the dressing and serve.
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