Avocado, crab and mango salad, a quick and easy recipe

Total: 10 min Diners: 4

Avocado is one of the most fashionable foods in Spain and not only because of the many nutrients it contains, but also because of how little it needs to look good in a dish. In fact, nothing more than a splash of extra virgin olive oil and a little salt will be enough to bring out all its beauty. Or some lime, spice and cilantro to turn it into a really good guacamole. On this occasion, the combination with mango and crab works wonders and, although it is not very well known in Spain, it makes for a very colorful and easy dish with a quick and healthy recipe.

This recipe is perfect if we have had a crab, spider crab or sea crab binge and we have some crumbled leftover, ready to be put with the mango and avocado. And if that has not been the case, the perfect option will always be to buy a good natural canned crab, crumbled, which will allow us to make the salad whenever we want.

If you like avocado salads, you should not miss making a sharp avocado ceviche with it or a salad of avocado, zucchini and fresh cheese. It goes wonderfully with mango, but also with pineapple, with papaya or with citrus fruits such as lime and orange and the iodized and saline point of the crab, together with its sweetness, will be great traveling companions for a tremendously easy salad.

How to make avocado, crab and mango salad

Ingredients

. Mango, 1 pc Avocado, 1 pc Crumbled natural crab meat, 65 g Radishes, 8 pc Fresh dill, 1 sprig Cucumber vinegar (or other vinegar), 1 tablespoon Salt, t/s Extra virgin olive oil, 3 tablespoons Crunchy nuts (optional), to finish

Step 1

The first thing we will have to do is to choose a good mango and a good avocado, which are ripe but not overripe, because then they will not be good for the salad.

Step 2

Wash the radishes well and cut them into quarters or halves, depending on their size. Set aside. Peel the mango completely and remove the two halves along the length of the mango, so that you are left with two flat ovals. Also remove the sides to use them. Slice each half of the mango thinly and arrange beautifully on the plate.

Step 3

Cut the avocado in half, remove the stone and, with the help of your finger or a spoon, remove the avocado skin. Slice the avocado in the same way as the mango and place it on the plate together with the avocado. Put also the radishes.

Step 4

Prepare the vinaigrette by mixing the vinegar with the salt and the extra virgin olive oil. Top the salad with some fresh dill and drizzle it all with the vinaigrette. Finish with some of the crumbled crab on top and, if desired, with some crunchy nuts.