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Crab with Mango and Avocado Salad

A refreshing Caribbean salad featuring cooked crab meat combined with mango, avocado, and lime, served in crisp lettuce leaves.

HealthySeafoodDairy FreeGluten FreeSaladNo-Cook

Estimated Nutrition

Per Serving Total
Calories 456.1 kcals 1824.2 kcals
Carbohydrates 19.6 grams 78.4 grams
Fat 21.2 grams 84.6 grams
Protein 49.1 grams 196.5 grams
Cook Time
0 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
piece
Mango
just-ripe, peeled, stone removed, flesh cubed
2
piece
Avocados
stones and skin removed, flesh cubed
1
piece
Lime
juice only
NutsSeeds
1
clove
Garlic
peeled, sliced
2
sprig
Thyme
leaves only
1
pinch
Salt
to taste
OilsFats
1.5
tbsp
Olive Oil
to taste
Seafood
1
kg
Crab
cooked, white meat and claw meat only, chopped
Vegetables
1
piece
Red Onion
peeled, sliced
0.5
piece
Red Chilli
mild, seeds removed, finely sliced
2
piece
Little Gem Lettuces
leaves separated, washed and dried

Steps

  • Combine the crabmeat, mango, avocados, onion, garlic, chilli, thyme, lime juice, and oil in a bowl.
  • Season the mixture with salt and mix until well combined.
  • Spoon the crab mixture into the prepared lettuce leaves.
  • Divide the filled leaves equally among four plates to serve.