Since I started working at home, I’ve gotten more adventurous at lunch time. I used to be a sandwich/leftover person, but now I rather enjoy making something fresh and easy. It’s also nice when you have some ingredients that need to be used up and throw them together and make something delicious.
The other day I had a mango that was just begging to be used. It was probably almost over-ripe. I decided to make a crab, avocado and mango salad. When I was cutting up the mango, LJB kept coming up and asking for a piece of mango. I was almost ready to give up on the salad and just feed LJB the mango, but I managed to save enough to have a good salad. This salad is good over lettuce as a regular salad, or you can put it in a sandwich, whatever you desire.
I sauteed my lump crab in some butter. Because why not? Butter makes everything better.
Then in a mixing bowl, add your ingredients: crab, diced avocado, diced mango, green onion, cilantro, salt, pepper, crushed red pepper and lemon juice. Mix to combine.
Taste and adjust seasonings if needed.
Serve over lettuce or as a sandwich.
8 oz lump crab meat
1 Tablespoon butter
1 avocado, diced
1 mango, diced
3 green onions, chopped
1/4 cup cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
2 Tablespoons lemon juice
Saute lump crab in butter. In a mixing bowl, combine crab, avocado, mango, green onions, cilantro, salt, pepper, crushed red pepper and lemon juice. Mix to combine. Serve and enjoy!