How to Make Crab & Avocado Salad with Fruit Salsa - A Step-by-Step Guide

Crab & Avocado Salad with Fruit Salsa is a refreshing and light dish that's perfect for a summer day or a special occasion. This recipe combines succulent lump crab meat, creamy avocado, and a zesty fruit salsa for a flavor explosion that will tantalize your taste buds. Whether you're trying to impress guests at a dinner party or just want to treat yourself to a delicious and healthy meal, this salad is sure to be a hit.

The star of this dish is the fresh lump crab meat, which adds a ...

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Ingredients

  • 1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
  • 1 ½ cups mangoes, peaches or nectarines, diced
  • ¼ medium red onion, cut into small dice
  • ¼ medium red bell pepper, cored and cut into medium dice
  • 1 tablespoon chopped fresh cilantro or parsley
  • 2 tablespoons fresh lime juice
  • ½ teaspoon Salt and pepper, to taste
  • 3 ripe avocados

Information

  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    224 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 14mg
    • Sodium: 273mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 8g
    • Total Sugars: 10g
    • Protein: 7g
    • Vitamin C: 35mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 681mg