Information
Course: main course
Total time: under 15 minutes
Skill level: Easy
Cost: Moderate
Yield: Makes 4 servings
Notes
This lovely summer lunch proves how well crab matches with fruit. Good with slices of freshly baked Irish soda bread.
Ingredients
- 1 ripe mango, peeled, pitted, and diced
- 3 tbsp olive oil
- Zest and juice of ½ lime
- 1 shallot, finely chopped
- 2 tbsp chopped cilantro
- 1 tbsp chopped mint leaves
- 5 oz (140g) mixed greens
- 1 lb (450g) fresh crabmeat, picked over
- 1 ripe avocado, peeled, pitted, and sliced lengthwise
Directions
1. To make the dressing, purèe the mango, oil, lime zest, and juice in a food processor or blender. Season with salt and pepper, adding a little water if too thick.
2. Toss the shallot, cilantro, and mint with the salad greens in a large bowl. Add a few spoonfuls of dressing and toss again. Divide among 4 plates and top each with equal amounts of crab and avocado. Serve at once, passing the rest of the dressing on the side.
Nutritional Information
Nutrients per serving
328 kcal
15 % daily value
50 % daily value
5 % daily value
783 mg
63 mg
25 g
8 g
5 g
15 g
113 mg
330 mg
3 g
20 g
11 % daily value