Fish tales
Magazine

Crab and avocado salad

Recipe

This crab and avocado salad is made from ingredients that are usually used for a guacamole. With added sweet potato and delicious crab, this salad is perfect as a light main dish.

  • 1

    Put together the tomato, red onion, avocado, red chili and the green chili in a bowl and mix well.

  • 2

    Add the avocado, coriander, sweet potato cubes and drizzle over the juice of half a lime to prevent the avocado from browning. Season the salad with olive oil, salt, pepper and the zest of half a lime and mix well.

  • 3

    Ultimately, add the precooked crab meat and mix the salad one last time. Plate up the salad and garnish with some extra lime zest.

(Beeld: Tim van Niftrik)

Ingredients

  • - 200 g cherry tomatoes, deseeded and cut in quarters

  • - 1/2 red onion, cut in half-rings

  • - 1 red chilli, deseeded and cut into thin strips

  • - 1/2 green chilli, cut in thin rings

  • - 1 avocado, cut in 0,5 cm cubes

  • - 1 sweet potato, pre-boiled and cut into 0,5 cm cubes

  • - 1 handful of coriander, whole leaves

  • - juice of 1/2 lime

  • - zest of 1 lime

  • - 1 tin of canned crab (±150 g) or 150 g fresh crab meat, precooked

  • - 3 tbsp extra virgin olive oil

  • - salt and black pepper

  • 30
  • 2 persons