Crab, Mango and Avocado Salad

Living where I do certainly has its advantages in terms of having access to fresh local organic vegetables, artisan cheeses and fresh seafood. And teaching where I do certainly has its advantages too, as we have the BEST group of parents a teacher could wish for! They support their children’s learning both at school and at home, volunteer in classrooms, drive on field trips, and fundraise like crazy. After school today, one of those fabulous parents surprised me with a gift of a huge container of fresh cooked crab, caught yesterday afternoon. We could have just plunked it in the center of the table, cracked away, and dipped it in butter . . . but we made this beautiful salad instead.

Serves 4

  • 2 cups cooked crab, white meat and claw meat only
  • 2 ripe mangos, peeled and cubed
  • 2 avocados, peeled and cubed
  • 1/2 red onion, finely diced
  • Romaine or other crisp lettuce, torn into bite-sized pieces.

For the vinaigrette:

  • juice of 2 limes
  • 2 tbsp olive oil
  • 1 garlic clove, peeled and minced
  • 1 tsp. dried red chili flakes (or half a jalapeno, seeded and finely minced)
  • 2 sprigs fresh thyme leaves
  • pinch of salt


Place the crab meat into a bowl, add the chopped mango, avocados, and red onion. Whisk together the lime juice, olive oil, garlic, chili flakes, thyme leaves and salt. Drizzle over the crab mixture and toss gently.
To serve, arrange the leaves on each of 4 plates. Spoon the crab mixture on top. Serve immediately.
Thanks to Laura for shelling all that crab!

The contrast of flavours and textures really made this a special salad. We had this for dinner with fresh scones flavoured with dill and pecorino cheese. Thanks for the crab, Patti and Don!


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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  1. Pingback: Dungeness Crab Salad with Grapefruit and Goat Cheese | joinmefordinner

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