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Crab Salad with Mango Dressing

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Categories: Low-fat
Type: Salads

This lovely summer lunch proves how well crab matches with fruit

Prep Time: prep 15 mins

Serves: makes 4 servings

Ingredients:

For the dressing

  • 1 ripe mango, peeled, pitted, and diced
  • 3 tbsp olive oil
  • zest and juice of 1 / 2 lime

For the salad

  • 1 shallot, finely chopped
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped mint leaves
  • 5oz (140g) mixed salad greens

  • 1lb (450g) fresh crabmeat, picked over
  • 1 ripe avocado, peeled, pitted, and sliced lengthwise
Crab Salad with Mango Dressing photo

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Directions:

  1. To make the dressing, puree 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.
Tips:
  • prep 15 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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