This easy no-cook crab salad, with juicy tropical papaya, crisp red pepper, lime and mint is cool and refreshing on a warm summer day.
Prep Time20 minutesmins
Cook Time0 minutesmins
Total Time20 minutesmins
Servings: 2
Calories: 237
Author: Peter | Simple Nourished Living
Ingredients
1teaspoonfreshly grated lime zest
1tablespoonfresh lime juice
1tablespoonvegetable oil
1-½teaspoonsagave nectar or honey
1teaspoonfish sauce (nam pla), optional (I left this out)
6 ouncescooked jumbo lump crab meat
1largered bell pepper, finely chopped
1-½cupsdiced papaya (about 1 medium)
¼cuppacked fresh mint leaves, chopped
Instructions
Prepare the Mint Dressing:
In a small bowl, stir together lime zest, lime juice, oil, agave nectar and fish sauce.
Prepare the Crab Salad:
In a medium bowl, combine the crabmeat, red pepper, papaya and mint.
Add dressing and gently mix until well incorporated.
Recipe Notes
Jumbo lump crabmeat is typically larger chunks of crabmeat from larger crabs. It works well in salads and crab cakes.Canned lump crabmeat that's been drained can be used in place of the fresh crabmeat.4*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Crab and Papaya Salad with Mint Dressing
Amount Per Serving (1 /2 recipe)
Calories 237Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 22g7%
Fiber 4g16%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.