Crab with mango and avocado salad
Ingredients
- 1kg/2¼lb cooked crab, white meat and claw meat only, chopped (the brown meat can be used in another recipe)
- 1 just-ripe mango, peeled, stone removed, flesh cut into cubes
- 2 avocados, stones and skin removed, flesh cut into cubes
- 1 red onion, peeled, sliced
- 1 garlic clove, peeled, sliced
- ½ mild red chilli, seeds removed, finely sliced
- 2 sprigs fresh thyme, leaves only
- 1 lime, juice only
- 1-2 tbsp olive oil, or to taste
- pinch salt
- 2 Little Gem lettuces, leaves separated, washed and patted dry with kitchen paper
Method
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Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined.
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To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates.
