Seafood Vegetables and Salads

Crab Mango Lime and Avocado Salad

Crab Mango Lime and Avocado Salad
  • 1 tbsp Pukara Estate Premium Extra Virgin Olive Oil
  • 1 Ripe mango peeled, pitted and diced
  • 1 tbsp fresh lemon juice
  • ¼ cup water
  • Salt and pepper to taste
  • 1 tbsp fresh lime juice
  • 3 tbsp Pukara Estate Lime Flavoured Extra Virgin Olive Oil
  • 500gm crab meat
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped mint leaves
  • ½ a finely chopped red onion
  • 1 medium sized mango, peeled, pitted and diced
  • 1 advocado, peeled, pitted and diced
  • 1tsp tobasco sauce
  • Salt and pepper to taste
  1. Heat the Premium oil in a small pan over medium heat. Add the mango and stir for approximately 3 minutes until the mango is tender. Add water and bring to boil. Remove from heat and stir in lemon juice. Season with salt and pepper. Allow to cool and puree until smooth. Refrigerate.
  1. In a bowl combine crab meat, ½ of the parsley and mint, the red onion, the tobasco sauce, 2 tbsp Lime Oil and the fresh lime juice. Season and mix through gently with a fork. In a separate bowl combine mango,advocado, 1 tbsp Lime oil, remaining parsley and mint, salt and pepper. Mix carefully with a fork taking care not to break up advocado. Layer both mixtures into molds and refrigerate for 1 ½ hours. Serve on individual plates with sauce drizzled on top and more parsley to garnish.
To purchase Pukara Estate Extra Virgin Olive Oil go to Australian Tru Blue website.


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