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🍽️ Fruity Crab Salad with Mango and Avocado

212 kcal · 30 min · 4 servings

Ingredients

• 1 Mango
• 1 Avocado
• 1 tbsp Lemon juice
• 50 g Salad mayonnaise
• 50 g Yogurt
• 1 tbsp Ketchup
• 2 tbsp Orange juice
• Salt
• Cayenne pepper
• 1 pinch Sugar
• some drops Tabasco (and Worcestershire sauce)
• 150 g Deep-sea crab meat
• Dill (for garnishing)

Instructions

1. 1. Peel the mango and cut the flesh into small cubes. Make sure to remove the fibrous pit.
2. 2. Cut the avocado in half and remove the pit.
3. 3. Peel the avocado and cut the flesh into small cubes as well.
4. 4. Place the mango and avocado cubes in a bowl.
5. 5. Drizzle the fruit with some lemon juice to prevent it from browning.
6. 6. Whisk salad mayonnaise, yogurt, ketchup, and orange juice in a separate bowl to create a creamy dressing.
7. 7. Season the dressing with salt, cayenne pepper, a pinch of sugar, a few drops of Tabasco, and Worcestershire sauce.
8. 8. Pat the crab meat dry with a kitchen towel.
9. 9. Gently fold the crab meat along with the dressing into the fruit mixture.
10. 10. Serve the salad garnished with fresh dill.

Nutrition per serving

• kcal: 212
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 19 g