Crab, Mango and Avocado Salad With Chile and Lime Dressing
Note: Cool and refreshing, this easy-to-make summer salad can be served on top of lettuce leaves as a light entree or spooned into individual lettuce cups as a fun appetizer. Or put it into a crusty roll for a different take on the seafood salad sandwich. If you prefer lobster or shrimp to crab, feel free to substitute. From Meredith Deeds.
• 3 tbsp. mayonnaise
• 2 tbsp. lime juice
• 1 small shallot, finely chopped
• 1 serrano chile, finely chopped
• 1 tsp. honey
• 1/4 tsp. salt
• 8 oz. lump or special-grade crabmeat (see Note)
• 1 medium avocado, diced
• 1 medium mango, diced
• 3 tbsp. chopped cilantro
• Boston lettuce leaves
In a medium bowl, whisk together the mayonnaise, lime juice, shallot, chile, honey and salt. Add the crab, avocado, mango and cilantro. Gently toss to coat.
Arrange the lettuce leaves on a serving platter and top with the crab salad. Serve immediately.
Nutrition information per serving:
Fat 14 g
Sodium 445 mg
Carbohydrates 19 g
Saturated fat 2 g
Total sugars 14 g
Protein 12 g
Cholesterol 60 mg
Dietary fiber 4 g
Exchanges per serving: 1 vegetable, 1 fruit, 1 ½ lean protein, 2 fat.