Avocado and crab salad

Avocado and crab salad


Be the first to make this!

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

Zoë Harpham

Serves: 4 

  • 2 baby romaine lettuces, shredded, or 1 mature romaine lettuce, outer leaves removed, shredded
  • 1 ripe papaya
  • 1 large avocado, ripe but firm
  • 400 g can borlotti beans, drained and rinsed
  • 200 g fresh white crabmeat
  • ½ lime, zest cut into thin strips
  • ⅓ cup (85 g) natural low-fat yogurt
  • 2 tablespoons 97% fat-free mayonnaise
  • 1 lime, zest grated and juiced
  • 15 g fresh ginger, peeled and finely chopped

Prep:20min  ›  Ready in:20min 

  1. First make the dressing. Whisk together the yogurt, 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 lengthways and remove the seeds, then peel off the skin and slice the flesh. Arrange over the lettuce.
  3. Cut the avocado in half lengthways, remove the stone, then peel and slice the flesh. Arrange on the platter, alternating the slices with the papaya.
  4. Fork the borlotti beans and crabmeat together. Spoon the mixture on top of the salad, then drizzle on the dressing, garnish with the strips of lime zest and serve immediately.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate