- 1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
- 1 1/2 cups mangoes, peaches or nectarines, diced
- 1/4 medium red onion, cut into small dice
- 1/4 medium red bell pepper, cored and cut into medium dice
- 1 tablespoon chopped fresh cilantro or parsley
- 2 tablespoons fresh lime juice
- 1/2 teaspoon Salt and pepper, to taste
- 3 ripe avocados
- Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
- When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.
04/23/2018
recipepes.com
Crab & Avocado Salad with Fruit Salsa, recipe
PT15M
PT1H
5
455 calories