Avocado and Crab Salad
This is a salad that is ideal for a special summer occasion. Crabmeat is a good source of low-fat protein and goes beautifully with juicy papaya and creamy avocado. Serve with light rye bread.
| Servings | Prep Time |
| 4servings | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
Ingredients
- 2 baby romaine lettuces shredded, or 1 mature romaine lettuce, outer leaves removed, shredded
- 1 ripe papaya
- 1 large avocado ripe but firm
- 1 398ml can pinto beans drained and rinsed
- 200 g fresh white crab meat
- 1/2 lime zest cut into thin strips
- Creamy Lime and Ginger Dressing
- 1/3 cup natural low-fat yogourt
- 2 tbsp light mayonnaise
- 1 lime zest grated and juiced
- 15 g fresh ginger peeled and finely chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- First make the dressing. Whisk together the yogourt, mayonnaise, lime zest and juice and ginger in a bowl, then set aside.
- Spread the lettuce on a large serving platter. Cut the papaya in half lengthwise and remove the seeds, then peel off the skin and slice the flesh. Arrange over the lettuce.
- Cut the avocado in half lengthwise, remove the stone, then peel and slice the flesh. Arrange on the platter, alternating the slices with the papaya.
- Fork the pinto beans and crab meat together. Spoon the mixture on top of the salad, then drizzle on the dressing, garnish with the strips of lime zest and serve immediately.
Recipe Notes
Cook's tip: If the avocado is bought hard, place it in a paper bag and ripen at room temperature. Store ripe avocados in the refrigerator for up to 2 days.Variation
' If fresh crab meat is unavailable or hard to find, you can replace it with canned crab meat, drained, or the same weight of peeled cooked shrimp.
Each serving: 336 calories, 16.5 g fat (3.5 g saturated), 15 g protein, 27 g carbohydrate, 6 g fibre
