Crab, Avocado, and Mango Salad with Thai Dressing Recipe

Crab, Avocado, and Mango Salad with Thai Dressing Recipe
Staff Writer

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. 

Ingredients

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

Directions

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. 

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.