Crab Salad with Mango and Avocado Salad
Servings: 4 -6
This crab salad is bursting with chunky crab meat, creamy avocado, and fruity mango! Full of crisp, clean flavors, this salad is basically summer in a bowl. Enjoy it on its own for a light lunch or snack, or serve it alongside burgers or chicken on the grill!
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Ingredients
- 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
Instructions
- 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.
Notes
Note: You can store this salad in an airtight container in the refrigerator for 1-2 days. Keep in mind that the avocados will start to brown quickly (though they’re still edible), and you won’t want to keep the crab meat sitting for too long. While you can save it for a couple of days, this salad is really best enjoyed fresh.
