I first heard of the avocado/mango/crab combination on the cook show Mexican Made Easy and I was immediately intrigued. The green creaminess of avocado, juicy sweetness of mango, and rich flakiness of lump crab meat come together to create a vibrant summer salad. To make it somewhat heartier, roll it up in a sandwich wrap. This recipe will serve 2-3. When preparing this salad, stir as gently as possible so the avocado does not become mashed.
Ancho chili powder has a very mild flavor compared to other chili powders. If you don’t have ancho chili powder, it is better to leave it out all together than to substitute with a different chili powder.
Ingredients:
- 2 avocados, peeled and diced
- juice of 1 lime
- 1 mango, peeled and diced
- 12 oz. canned lump crab meat
- salt and pepper to taste (be generous with the salt)
- 1/8 tsp. ancho chili powder
- mixed baby greens
Instructions:
- Toss the avocado with the lime juice.
- Add the mango and crab and toss gently.
- Sprinkle salt, pepper, and ancho chili powder across the top and stir very gently to distribute.
- Serve on top of lettuce.
