Crab, mango and avocado salad recipe
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- Serves 6
- 15 mins to prepare
- 183 calories / serving
- Dairy-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 760kJ 183.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.2gProtein 9.8gFibre 2.7g
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Method
- 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.
- See more Salad recipes
