Summer is starting to come to an end and this Crab, Mango and Avocado Salad is a great way to enjoy the last of the summer days.
I like summer in all, but I really like fall! The crisp air, cooler weather….. I am ready! Also, that means it’s time for the kids to go back to school!!!!!
Yeah!!!! I will be one happy mamma when they can finally go back to school.
I just can’t entertain them anymore. They are so bored they are begging to go back to school!! (But they also do really like school)
We don’t start school until after Labor Day so they have to endure being at home with me a little longer, the poor things. 🙂
So, this salad, mmmmm. Fresh crab is one of my favorite indulgences. I love chocolate and ice cream but my favorite savory treat would have to be crab legs! I don’t indulge very often because they come with a hefty price tag, but there was an incredible sale on them and I couldn’t resist!
Most of the time when they put them on sale I think they are just trying to get rid of what has been picked over and people don’t want. Usually, the legs are so skinny they aren’t worth the hassle. But this time they were huge and there was a lot of body meat still attached, something I never see.
I wanted to use some of the crab meat in a different way and this salad has been on my radar for quite some time. It is quick, simple and full of wonderful crisp, clean flavors. I have not tried this with imitation crab, but feel free to give it a try and enjoy one last salad before the summers end.
- 1/2 pound fresh crab meat
- 1 cup diced mango
- 2 large avocados diced
- 1/4 cup minced red onion
- 2 tablespoons minced cilantro
- Juice of 1 lemon
- Mixed greens
In a large bowl combine the crab, mango, avocados, onion, cilantro and lemon juice. Stir with a gentle hand to combine.
Serve over a bed of mixed greens.
You can use frozen mango chunks, just thaw and drain before adding to the salad.
Recipe adapted from Food Network