This easy salad is ready in 5 minutes flat. Mango Crab and Avocado Salad is tossed with a light lemon dressing and is a great light lunch or first course for dinner. Perfect for entertaining or just to treat yourself.
We are moving…..it’s a painful process. Selling a house while trying to coordinate the buying of the next house is proving to be quite the challenge. We found our next house before we put our house on the market, which for some, would be very sketchy. It was….but we had an offer on our home the first night it was listed. (yay!) Now we’re going through all the inspections and fun stuff….you know…the very fun stuff. The things that you didn’t even know your house needed. Like 3 GFI outlets in our kitchen that’s the size of a large pizza. No kidding.
We are comfort eaters….I just finished off the last of a bucket of KFC. I love KFC but now I feel gross. I hope another bucket never makes it into this house again. (We have two weeks left here, it’s possible this could happen.) Pizza was last night’s dinner and breakfast for some this morning. I’m a little ashamed, but hey, it’s a stressful time here.
Oh, and did I mention I’m in the middle of a blog redesign and migration to a new host? Yeah, why not throw everything into the pot together, stir it up real good and see what comes of it. I’m betting about a 15 pound weight gain.
In the midst of all of this though, we do have moments where we want something light and refreshing. And easy. And that won’t require a lot of dishes…..since most of them are in boxes. This creation was one of those moments.
My husband had just worked out and ran to the store to get a few things for lunch. He called while he was there and listed off his idea….jumbo lump crab, avocado, red pepper. I threw in mango…he relunctantly brought some home. He was, later, glad he did. 🙂
This salad is so refreshing and full of protein. It takes minutes to throw together, especially if you buy presliced mangoes. I think I was finished in under five minutes. Faster than it takes to get through the drive through at KFC.
And I only had one bowl to clean.
*Recipe and photos updated 4/6/2015
Mango Crab and Avocado Salad
- 8 ounces jumbo lump crabmeat
- 1 cup chopped mango
- 1 whole avocado, diced
- 1 cup diced red bell pepper
- 1/4 cup small diced red onion
- juice of one large lemon
- 1/4 cup extra virgin olive oil
- Salt and pepper
- In a medium bowl, toss together the crab, mango, avocado, tomatoes, and onion. Set aside.
- In a small bowl, whisk together the lemon, olive oil, salt and pepper. Pour the dressing over the crab mixture and toss gently to combine being careful not to break up the crab and avocado.
- Divide into four bowls and serve immediately.