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Crab, Avocado, and Mango Salad with Thai Dressing Recipe


Flickr/Joy/CC 4.0

This simple salad is full of flavor from the Thai-inspired ingredients and is great for warm summer days. To cut down on cost, replace the crab with grilled or sautéed shrimp, and the avocado for cucumber chunks (preferably an English cucumber for its sweeter skin or a peeled supermarket cucumber). 

Click here to see Recipe SWAT Team: Thai Dishes. 


For the dressing:

  • 1 tablespoon fresh mandarin or tangerine juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon nam pla (fish sauce)
  • ½ jalapeño, minced

For the salad:

  • 1 ripe mango, cubed
  • ½ pound jumbo lump crab meat
  • 1 scallion, green parts only, chopped
  • 1 sprig cilantro, leaves removed
  • 1 ripe Hass avocado, cubed


For the dressing:

Combine all of the ingredients in a bowl and mix. You can adjust the amount of each ingredient to best suit your tastes. (Just try not to make it too spicy or it will overpower the flavors of the salad.) Set aside.

For the salad:

Combine all of the ingredients in a serving bowl. Add the salad dressing just to coat, toss and taste. Add more dressing if needed.