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Crab, Mango & Avocado Salad

Posted by
Crab Shed Salcombe
Posted on
27 Apr 2021

A recipe by the Crab Shed in Salcombe.

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Makes4 Servings
 1 mango
 1 avocado
 ½ a small red onionfinely diced
 45 sprigs of fresh dill
 1 tbsp of Devon Thai sweet chilli sauce
 ½ a red chillichopped with seeds removed
 dash of olive oil
 juice of half a lime
1

Remove the white crab meat from 2 of the largest claws.

2

Cube the mango and avocado and gently mix with the diced red onion and crab meat from the 2 claws.

3

In a separate bowl, make the dressing mixing the olive oil, lime juice, dill, Devon Thai sweet chilli sauce and chopped red chilli.

4

Pour the dressing over the mango/avocado mix and gently toss allowing the flavours to infuse.

5

Divide the salad onto 4 plates, lay 1 crab claw on top with a sprig of dill and a lemon wedge.

Ingredients

 1 mango
 1 avocado
 ½ a small red onionfinely diced
 45 sprigs of fresh dill
 1 tbsp of Devon Thai sweet chilli sauce
 ½ a red chillichopped with seeds removed
 dash of olive oil
 juice of half a lime

Directions

1

Remove the white crab meat from 2 of the largest claws.

2

Cube the mango and avocado and gently mix with the diced red onion and crab meat from the 2 claws.

3

In a separate bowl, make the dressing mixing the olive oil, lime juice, dill, Devon Thai sweet chilli sauce and chopped red chilli.

4

Pour the dressing over the mango/avocado mix and gently toss allowing the flavours to infuse.

5

Divide the salad onto 4 plates, lay 1 crab claw on top with a sprig of dill and a lemon wedge.

Crab, Mango & Avocado Salad
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