Papaya and Avocado Crab Salad Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Salad Recipes

Photo by: Photo: Jan Smith

Papaya and Avocado Crab Salad

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

Cooking Light JULY 2005

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

Ingredients

1 poblano chile, halved and seeded
1 medium jalapeÃ±o 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.

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

Search for Recipes by Nutrition Data

Go to full version of

Papaya and Avocado Crab Salad recipe