Crab Mango And Avocado Salad

Name: Crab Mango And Avocado Salad
Prep time: 2 h 3 min
Cook time: 2 h 3 min
Total time: 2 h 3 min
Yield: 4
Cuisine: Global
Ingredients: 1 firm but ripe avocado, pitted, peeled, and diced; 1 Tbsp cilantro leaves, finely chopped; 1 Tbsp extra virgin olive oil; 4 servings Optional: ruby red grapefruit sections, peeled; 1 teaspoon freshly squeezed lemon juice; 2 Tbsps freshly squeezed lime juice; 454 grams fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage; 1 medium mango, peeled, pitted, and diced (See How to Cut a Mango); 1 ripe mango, peeled, pitted and diced; 2 teaspoons mint leaves, finely chopped; 1 Tbsp minced shallot or purple onion; 4 servings Salt and freshly ground pepper to taste; 4 servings Tabasco sauce; 59 milliliters water

Crab Mango And Avocado Salad might be just the main course you are searching for. One portion of this dish contains about 24g of protein, 12g of fat, and a total of 324 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 3 minutes. Head to the store and pick up salt and pepper, cilantro leaves, lump dungeness crabmeat, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Ingredients

Servings:

firm but ripe avocado, pitted, peeled, and diced 1Tbsp

cilantro leaves, finely chopped 1Tbsp

extra virgin olive oil 4servings

Optional: ruby red grapefruit sections, peeled 1teaspoon

freshly squeezed lemon juice 2Tbsps

freshly squeezed lime juice 454grams

fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage 1medium

mango, peeled, pitted, and diced (See How to Cut a Mango)1

ripe mango, peeled, pitted and diced 2teaspoons

mint leaves, finely chopped 1Tbsp

minced shallot or purple onion 4servings

Salt and freshly ground pepper to taste 4servings

Tabasco sauce 59milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.