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Papaya and Avocado Crab Salad

Photo: Jan Smith
Yield

6 servings (serving size: 1 cup salad and 1 pita)

This refreshing summer salad is also good with other seafood, such as shrimp.

Ingredients

  • 1 poblano chile, halved and seeded
  • 1 medium jalapeño pepper, halved
  • 1 cup diced peeled papaya
  • 1 cup diced peeled avocado
  • 2/3 cup finely chopped red onion
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon salt
  • 1 pound lump crabmeat, shell pieces removed
  • 1 garlic clove, minced
  • 6 (6-inch) pitas, split

Nutrition Information

  • calories 294
  • caloriesfromfat 17 %
  • fat 5.4 g
  • satfat 0.8 g
  • monofat 2.6 g
  • polyfat 1.1 g
  • protein 19.5 g
  • carbohydrate 41.2 g
  • fiber 3.3 g
  • cholesterol 45 mg
  • iron 2.2 mg
  • sodium 746 mg
  • calcium 101 mg

How to Make It

  1. Preheat broiler.

  2. Place chile and pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop; place in a large bowl.

  3. Add papaya and next 7 ingredients (through garlic); toss gently to combine. Serve with pitas.