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Crab, mango and avocado salad recipe

Crab, mango and avocado salad recipe

38 ratings

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  • Serves 6
  • 15 mins to prepare
  • 183 calories / serving
  • Healthy
  • Dairy-free


  • 1 medium ripe mango, peeled and diced
  • 1 ripe avocado, peeled, stoned and diced
  • 2 tbsp fresh mint, chopped
  • finely grated zest and juice of 1 lime
  • 3 tbsp olive oil
  • ½ red chilli, deseeded and finely chopped
  • 1 x 120g pack Watercress, Spinach and Rocket Salad
  • 260g freshly dressed crab
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    2g 12%
  • Sugars

    5g 5%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 5.2g Protein 9.8g Fibre 2.7g


  1. Mix the mango, avocado and mint together in a bowl.
  2. In a separate bowl, whisk together the lime zest and juice, olive oil and chilli, and season to taste.
  3. Arrange the salad leaves on 6 plates and spoon the mango and avocado mixture over the top. Divide the crabmeat between the plates, drizzle with the dressing and serve.

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