Papaya and Avocado Crab Salad

Papaya and Avocado Crab Salad Recipe
Photo: Jan Smith

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


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

Recipe from

Cooking Light

Nutritional 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


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


Preheat broiler.

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.

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

Jim Peterson,

Cooking Light

July 2005