Papaya and Avocado Crab Salad

Photo: Jan Smith

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

Yield: 6 servings (serving size: 1 cup salad and 1 pita)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 17%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 19.5g
  • Carbohydrate: 41.2g
  • Fiber: 3.3g
  • Cholesterol: 45mg
  • Iron: 2.2mg
  • Sodium: 746mg
  • Calcium: 101mg


  • 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


  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.
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