Crab, Avocado and Mango Salad
Servings
4Serving size
about 2 1/2 cups saladThis recipe can be multiplied or divided by 2. This recipe keeps well in the refrigerator for about 36 hours. Serve with a 2-ounce whole grain or gluten-free roll or one of the side dishes listed.
Ingredients
| 16 ounce Crabmeat |
| 1 medium Mangos, raw (peeled and diced) |
| 1 medium Avocados, raw (peeled and diced) |
| 1 lime yields Lime juice, raw |
| 1 Small Shallots, raw (minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil |
| 12 leaves Fresh basil (chiffonade) |
Instructions
Fold together the crabmeat, mango, lime juice, shallot, salt, pepper, olive oil and basil.
Chill.
Serve this recipe with one of these starch side dishes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Crabmeat is naturally high in sodium – with a 4 ounce serving having in the neighborhood of 350 mg of sodium – so add any salt sparingly. I like to use the pasteurized crabmeat as it’s widely available, consistent in quality and stores well enough that you can hold it on ice for a few days if the container is sealed. Sometimes the processors will add some preservatives to the crab and that can also add salt. Check the package for the amount of sodium.