Crab, Hass avocado and mango salad recipe

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  • Serves 4
  • 15 mins to prepare
  • 339 calories / serving
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Check the crab for any bits of broken shell and season the crab meat with a little lime juice and salt and pepper.

To make the dressing mix the diced chilli with the lime juice, olive oil and salt and pepper to taste.

In a large bowl break up the chicory leaves and mix with the rocket, mint and coriander. Add about a third of the dressing and toss gently, seasoning with salt and pepper. Divide the salad between four plates and then top with the mango, avocado, crabmeat. Drizzle the remaining dressing over each plate of salad.

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  • Ingredients

  • 200g dressed crab meat
  • 1 red chilli, deseeded and diced
  • juice of 2 limes
  • 50ml extra virgin olive oil
  • 1 head of chicory
  • 75g rocket
  • 1 small bunch of mint, leaves picked
  • 1 small bunch of coriander, leaves picked
  • 2 Hass avocados, peeled and sliced
  • 1 small mango, peeled and sliced
  • salt
  • pepper
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  • Energy 1405kj 339kcal 17%
  • Fat 27g 38%
  • Saturates 5.3g 27%
  • Sugars 7.6g 8%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 9.3g Protein 11.6g Fibre 5.7g


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