Avocado and crab salad

Avocado and crab salad


1 person made this

This is a salad that is ideal for a special summer occasion. Crabmeat is a good source of low-fat protein and goes beautifully with juicy papaya and creamy avocado. Serve with light rye bread.

Zoë Harpham

Serves: 4 

  • 2 baby cos lettuces, shredded, or 1 mature cos lettuce, outer leaves removed, shredded
  • 1 ripe papaya
  • 1 large avocado, ripe but firm
  • 400 g can borlotti beans, drained and rinsed
  • 200 g fresh white crabmeat
  • ½ lime, zest cut into thin strips
  • ⅓ cup (85 g) natural low-fat yogurt
  • 2 tablespoons 97% fat-free mayonnaise
  • 1 lime, zest grated and juiced
  • 15 g fresh ginger, peeled and finely chopped

Preparation:20min  ›  Ready in:20min 

  1. First make the dressing. Whisk together the yogurt, mayonnaise, lime zest and juice and ginger in a bowl, then set aside.
  2. Spread the lettuce on a large serving platter. Cut the papaya in half lengthways and remove the seeds, then peel off the skin and slice the flesh. Arrange over the lettuce.
  3. Cut the avocado in half lengthways, remove the stone, then peel and slice the flesh. Arrange on the platter, alternating the slices with the papaya.
  4. Fork the borlotti beans and crabmeat together. Spoon the mixture on top of the salad, then drizzle on the dressing, garnish with the strips of lime zest and serve immediately.


3 ½ portions vegetables, ½ portions fruit


If the avocado is bought hard, place it in a paper bag and ripen at room temperature. Store ripe avocados in the refrigerator for up to 2 days.


If fresh crabmeat is unavailable or hard to find, you can replace it with canned crabmeat, drained, or the same weight of peeled cooked prawns.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate