Salad with crab and mango
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Average
Need to defrost
For aesthetes in food who even in their home kitchens are keen to make something special. Crab meat, quinoa, mango, avocado... We recommend repeating this recipe today, having arranged a holiday of taste without looking at the calendar .
See all Seafood category recipes 
5
Recipe "Salad with crab and mango "
Ingredients for 2 servings
crab (limbs)
1 pack
mango
200 g
avocado
2 pcs.
celery
2 stems
quinoa
100 g
olive oil
60 ml
lemon juice
20 ml
honey
20 ml
Step 1/7
Rinse quinoa thoroughly. Then cover with plenty of water, bring to a boil and cook until tender, about 15 minutes. Place the finished cereal on a sieve.
Step 2/7
Wash the previously thawed limbs of the crab, carefully remove the meat from the shells, remove the chitin plates. A few pincers can be left intact for a showy serve.
Step 3/7
Disassemble the crab meat into fibers.
Step 4/7
Peel the celery, mango and avocado. Immediately drizzle the avocado with lemon juice so it doesn't darken. Cut the mango and avocado into medium cubes, the celery stalks into thin slices.
Step 5/7
For dressing, mix honey, lemon juice and olive oil, beat with a fork.
Step 6/7
Combine the quinoa, vegetables and mango, add the crab meat, pour over the dressing and stir. Try the salad, salt if necessary.
Step 7/7
Serve the crab and mango salad with the pincers on top and garnished with mint or cilantro leaves.
Ingredients for 2 servings
crab (limbs)
1 pack
mango
200 g
avocado
2 pcs.
celery
2 stems
quinoa
100 g
olive oil
60 ml
lemon juice
20 ml
honey
20 ml
Nutritional value per 100 g
Calories
160 kcal
Proteins
6 g
Fats
10 g
Carbohydrates
13 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
2 g
Similar recipes