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.

Healthy Seafood Dairy Free Gluten Free Salad No-Cook

Estimated Nutrition

Calories

456.1

kcal / serving

1824.2 kcal total

Carbs

19.6g

per serving

78.4 g total

Fat

21.2g

per serving

84.6 g total

Protein

49.1g

per serving

196.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Mango

just-ripe, peeled, stone removed, flesh cubed

piece

Avocado

stones and skin removed, flesh cubed

piece

Lime

juice only

NutsSeeds

clove

Garlic

peeled, sliced

sprig

Thyme

leaves only

pinch

Salt

to taste

OilsFats

1.5

tbsp

Olive Oil

to taste

Seafood

Crab

cooked, white meat and claw meat only, chopped

Vegetables

piece

Red Onion

peeled, sliced

0.5

piece

Red Chilli

mild, seeds removed, finely sliced

piece

Little Gem Lettuce

leaves separated, washed and dried

Method

Season the mixture with salt and mix until well combined.

Combine the crabmeat, mango, avocados, onion, garlic, chilli, thyme, lime juice, and oil in a bowl.

Divide the filled leaves equally among four plates to serve.

Spoon the crab mixture into the prepared lettuce leaves.