Crab, Mango And Avocado Salad

Crab, Mango And Avocado Salad

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
Total Time
10 Minutes
200g mixed salad (we like to use rocket, watercress and baby leaf salad
300g white crab meat or 6 medium crab claws, dissected and picked
1 mango, cut into small chunks
1 avocado, sliced
2 spring onions, thinly sliced
handful of cucumber, thinly sliced
handful of cherry tomatoes, quartered
handful of mangetout, thinly sliced
small handful of parsley, roughly chopped
Parmesan, grated (optional)
salt and pepper
for the dressing:
1 tbsp sweet chilli sauce
1 tbsp olive oil
juice and zest of 1 lime
Step 1

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 with some grated Parmesan.

Recipe Courtesy Of The Seafood Shack - Food & Tales from Ullapool By Kirsty Scobie & Fenella Renwick, £20, Published By Kitchen Press. Photo credit Clair Irwin

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