Crab, Mango, and Avocado Salad

blog_ crab saladI freely admit this is not part of the typical grad student meal program, but what am I to do when left with so much extra crabmeat? (This is what happens when you buy the large, Costco-sized can!) Rather than trying to copy Melissa’s Thai crab chowder, I opted for something lighter, more summery, and very fast (assuming you have the ingredients on hand). We can finally put the winter behind us (I’ve even buried my snow shovel in the back of my closet, not to be seen for another 8 months), so break out the mojitos, soak up the sun, and enjoy the freshness of this simple and satisfying salad.

Crab, Mango, and Avocado Salad
100g lump crabmeat
Juice of 1/2 lemon
Juice of 1/2 lime
1 mango, thinnly sliced
1 avocado, cubed
Pinch of salt, pepper
Spinach, washed
Balsamic vinegar (optional)
Grapefruit or orange slices (optional)

Cube an avocado and place into a medium bowl. Squeeze lemon juice on top and gently toss with a spoon. (The citric acid prevents the avocado from browning, so do this quickly). Add lump crabmeat and squeeze lime juice over the top. Add a pinch of salt, a bit of black pepper and toss. Remove the skin and slice one mango lengthwise to get thin strips. Toss with the crab mixture gently. (The more you mix, the more the crab with fall apart, so if you like large lumps, keep from mixing too much). Pile the crab salad on a bed of fresh spinach or other greens. Drizzle a little balsamic vinegar around the spinach if you like. Garnish with grapefruit or orange slices. Welcome (early) summer)!

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