For most of January, I was on a pretty big meat kick. I couldn’t get enough steak to save my life and I was inhaling burgers like they were going out of style. Then it came on like a train – meat burnout. I was so over meat by the end of the month that I couldn’t even talk about a hamburger, let alone look at one.
I hate to admit this, but despite my love for seafood, my recipe repertoire is pretty slim. This is probably due to my general obsession with meat, but when I get into meat ruts like the one I’m in now, I end up in a bit of a jam. Time to dust off the old magazines to search for inspiration, I told myself.
As I was pouring through an endless stack of Food & Wine magazines, I came upon a shrimp salad that had mango in it. Suddenly a light bulb turned on – wouldn’t that be so much better with crab?
The answer is a resounding yes, folks. A thousand times yes.
This avocado crab mango salad is the seafood salad to defeat all other seafood salads. Never again will you want to whip out that tired old tuna salad your mama used to make for you, despite how nostalgic you might be.
With one bite of this refreshing, bright salad, you’ll wonder how you went so long without discovering how well crab goes with mango and avocado.
The bonus is that it goes great with any diet you might be on; so don’t worry about an expanding waistline here. I’ve got you covered. For now, at least.