Tropical avocado and crab salad

Tropical avocado and crab salad


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About this recipe: A salad that is ideal for a special summer occasion. Crab meat is a good source of low-fat protein and goes beautifully with juicy papaya and creamy avocado. Serve with light rye bread.

Maggie Pannell

Serves: 4 

  • 2 Little Gem lettuces, shredded
  • 1 ripe papaya
  • 1 large avocado, firm but ripe
  • 400g can borlotti beans, drained and rinsed
  • 200g fresh white crab meat
  • 4 tbsp natural low-fat yoghurt
  • 2 tbsp reduced-fat mayonnaise
  • grated zest and juice of 1 lime
  • 15g fresh root ginger, peeled and finely chopped

Prep:20min  ›  Ready in:20min 

  1. First make the dressing. Whisk together the yoghurt, mayonnaise, lime zest and juice and ginger in a bowl, then set aside.
  2. Spread the lettuce on a large serving platter. Cut the papaya in half lengthways and remove the seeds, then peel off the skin and slice the flesh. Arrange on the lettuce.
  3. Cut the avocado in half lengthways, remove the stone, then peel and slice the flesh. Arrange on the platter, alternating the slices with the papaya.
  4. Fork the borlotti beans and crab meat together. Spoon the mixture on top of the salad, then drizzle over the dressing and serve immediately.

cook's tip

If the avocado is bought hard, place it in a paper bag and ripen at room temperature. Store ripe avocados in the fridge for up to 2 days.


If fresh crab meat is not available or hard to find, you can replace it with canned crab meat, drained or the same weight of peeled cooked prawns. You could also use the brown and white meat from 2 dressed crabs.

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