Wednesday, February 12, 2014

Paleo Crab, Avocado & Mango Salad

Not my prettiest lunch, but at least it's speedy to make! I had mango hanging out in my fridge and wanted to incorporate it into some kind of salad. I haven't done anything with crab in a while, so I thought I'd combine the two.

This would taste delicious with some plantain chips either served alongside or crumbled up in the salad for texture. My stash got all eaten up at a friend's Super Bowl party, so I settled for a sprinkling of toasted pumpkin seeds instead.

I've seen variations of this recipe served up in the hollowed out avocado. You could certainly do that if you have the time and inclination; I was trying to cram about 20 errands into the day (bracing for yet another snow storm here in the NE!) so I kept things simple.

I should also note that I like to make this with lump crabmeat, but Trader Joe's was out… I had to settle for their canned crab that isn't as good in quality, which is why the photo doesn't show nice lump crabmeat. Definitely try to pick up the better stuff!

Paleo Crab, Avocado & Mango Salad

1 ripe avocado
1 8 oz. can lump crabmeat
juice of 1 lime
1 tsp. olive oil
salt & pepper, to taste
1 small minced shallot
1/2 ripe mango, diced
toasted pumpkin seeds or plantain chips, to garnish

Mash avocado, crab and lime juice in a bowl. Drizzle with olive oil and season with salt and pepper. Mix again. Stir in shallot and mango. Top with toasted pumpkin seeds or plantain chips.

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