Crab Salad With Mango And Mint Recipe
Servings: 2
Ingredients
- 7 ounce fresh crab meat
- 1 x ripe mango
- 4 x pink radishes sliced
- 1 sprg mint, leaves only cut fine julienne
- 1 x lemon juiced
- 2 ounce extra virgin olive oil Salt to taste Freshly-grnd black pepper
- 1 pt mesclun
Directions
- Clean the crab meat to remove all the remaining shells. Add in the mango which you have cut into very small dice, radishes and the fresh mint.
- Mix the lemon juice with the extra virgin olive oil to obtain the vinaigrette and season it to taste with salt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 2 servings | |
| Calories 152 | |
| Calories from Fat 13 | 9% |
| Total Fat 1.43g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 336mg | 14% |
| Potassium 536mg | 15% |
| Total Carbs 14.54g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 11.28g | 8% |
| Protein 20.91g | 33% |
