Avocado and Crab Salad

This is a salad that is ideal for a special summer occasion. Crabmeat is a good source of low-fat protein and goes beautifully with juicy papaya and creamy avocado. Serve with light rye bread.

Avocado and Crab Salad
Avocado and Crab Salad
Servings Prep Time
4servings 20minutes
Servings Prep Time
4servings 20minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. First make the dressing. Whisk together the yogourt, mayonnaise, lime zest and juice and ginger in a bowl, then set aside.
  2. Spread the lettuce on a large serving platter. Cut the papaya in half lengthwise and remove the seeds, then peel off the skin and slice the flesh. Arrange over the lettuce.
  3. Cut the avocado in half lengthwise, remove the stone, then peel and slice the flesh. Arrange on the platter, alternating the slices with the papaya.
  4. Fork the pinto beans and crab meat together. Spoon the mixture on top of the salad, then drizzle on the dressing, garnish with the strips of lime zest and serve immediately.
Recipe Notes

Cook's tip: If the avocado is bought hard, place it in a paper bag and ripen at room temperature. Store ripe avocados in the refrigerator for up to 2 days.Variation

' If fresh crab meat is unavailable or hard to find, you can replace it with canned crab meat, drained, or the same weight of peeled cooked shrimp.

Each serving: 336 calories, 16.5 g fat (3.5 g saturated), 15 g protein, 27 g carbohydrate, 6 g fibre