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This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! This is the perfect salad for a warm summer brunch, combining crunchy and creamy textures into each and every bite. And of course there’s decadent crab throughout.
One Fantastic Salad
Use a good quality lump crab. I made these by using a cookie cutter to form them. You can also just use an avocado half, with the pit removed of course, to serve them in like little salad bowls!
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Also try my avocado wraps with spicy mayonnaise and my ham salad filled avocados.
Avocado with Crab-Mango Salad
Equipment
Ingredients
- 1 lime zested and halved
- 2 tablespoons olive oil
- 2 tablespoons cilantro chopped
- ½ mango peeled and diced
- ⅓ cup red bell pepper diced
- ⅓ cup red onion diced
- ½ jalapeno diced
- ½ pound crabmeat jumbo lump
- 3 avocados cut into 1/4″ bites
Instructions
- Squeeze half a lime into a bowl. Add the oil and cilantro and mix well.
- Add the lime zest, mango, bell pepper, onion and jalapeno and mix well.
- Add the crab and mix gently.
- Drizzle the remaining lime juice over the avocado.
- Place 1/4th of the avocado in the bottom of a large round cookie cutter or metal ring. Tamp down slightly with the bottom of a spoon.
- Add in 1/4th of the crab salad and tamp down. Slowly remove the cookie cutter. I put a spoon on top of the salad mixture to hold it down while removing the cookie cutter.
- Repeat with remaining avocado and crab salad.
Notes
Nutrition
Nutritional values are approximate.
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