Mango Crab Avocado Salad
This easy salad is ready in 5 minutes flat. This Mango Crab Avocado Salad recipe 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.
Note: This post was updated with an improved recipe and new photos on June 3, 2018. Originally posted on June 5, 2013.
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 Mango Crab Avocado Salad recipe was one of those moments. It’s loaded with fresh, juicy mango, buttery avocado and sweet jumbo lump crabmeat then is tossed in a light lemon-y dressing that’s simple and tangy!
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 and tomato. I nixed the tomato idea and threw in mango…he relunctantly brought some home.
I immediately went to work on the salad chopping all the veggies and mango into bite size pieces. To create a light dressing for this Mango Avocado Crab Salad I whisked together lemon juice, zest, olive oil, salt and pepper. Nothing else. Sometimes the simple things are what makes a recipe great.
Then, I tossed everything into a bowl and tossed it together being careful not to break up the crab meat. The big chunks of meat are what make this crab salad kind of spectacular. Plus, some lady spent hours of her day picking crabs so that you can buy a huge tub of jumbo lump crab meat just for this salad without making a mess in your own kitchen. Toss carefully.
If you find the price of jumbo lump crabmeat a little alarming, you can make this salad with backfin or claw meat but the flavor will have a stronger crab flavor and your crabmeat may break up a bit more than it did with the jumbo lump crabmeat. I prefer to use jumbo lump because of it’s meaty, light texture. It’s my favorite for this crab dip and these Maryland style Crab Cakes!
This easy Mango Crab Avocado salad is so refreshing and loaded with protein. It takes minutes to throw together, as evidenced in my Instastories today, 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.
If you love this salad, you will also like this easy Kani Salad….it’s super popular at our local Japanese restaurant!
Get the Recipe: Mango Crab and Avocado Salad
Ingredients
- 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
Instructions
- 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.
5 Comments on “Mango Crab Avocado Salad”
Looks good. I loath red bell pepper. After eating anything with it – I will taste it (just the red bell pepper) for the rest of the day. Everyone says you “need it for color.” It’s a main staple in airline food to make it look fancy. I assume I can just leave it out.
You can definitely leave it out.
Your timing is perfect! My 10 year old is learning to cook and just asked for crab. I told him that I wanted to find a delish recipe to work with before buying the crabmeat. WINNING!!
Good luck with your move and blog redesign!
This looks amaaaaazing for a summer day—for any day, really! I’ve never worked with crab meat before, but I’ve always loved it so I don’t see why not. Thanks for sharing!
Sounds refreshingly good! Especially after KFC! I’m with you on the whole “feeling gross” after eating it. But then….why do I do it again a year or two later? Best to you and your family on your move and getting it all sorted out! 🙂