Crab, Mango and Avocado Salad

Name: Crab, Mango and Avocado Salad
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 mango, cut into small chunks; 200 g mixed salad (we like to use rocket, watercress and baby leaf salad); 1 avocado, sliced; handful of cucumber, thinly sliced handful of cherry tomatoes, quartered; 300 g white crab meat or 6 medium crab claws, dissected and picked; 1 tbsp sweet chilli sauce; Parmesan, grated (optional); handful of mangetout, thinly sliced small handful of parsley, roughly chopped; salt and pepper; juice and zest of 1 lime; 2 spring onions, thinly sliced; 1 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

These ingredients make such a perfect combination: the saltiness of the crab, the sweetness of the mango and the earthy flavours of the avocado mixed together with fresh lime and crunchy mangetout - OK, we could go on and on. It creates a perfect summer salad.

Ingredients

200 g mixed salad (we like to use rocket, watercress and baby leaf salad)
300 g w

Europe
United Kingdom
Pescatarian
Scotland
Gluten-free
Summer

Method

This is so easy. First make your dressing by whisking the sweet chilli sauce, olive oil and lime juice and zest in a cup. Pop your salad leaves in a large salad bowl and add the crab meat, mango, avocado, spring onions, cucumber, tomatoes, mangetout and parsley. Pour over the dressing and toss lightly but thoroughly, then taste for seasoning and add salt and pepper if needed. If you like, top w