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
More From Cooking Light
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
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
Preparation
- 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.
Papaya and Avocado Crab Salad Recipe at a Glance
- COURSE: Salads
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- COOKING METHOD: Broil
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Salads
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Crab Salad with Peaches and Avocados
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West Indies Crab Salad
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Pickled Okra and Shrimp Salad
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