Crab and Papaya Salad with Mint Dressing
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.
Servings: 2
Equipment
Ingredients
- 1 teaspoon freshly grated lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- 1-1/2 teaspoons agave nectar or honey
- 1 teaspoon fish sauce (nam pla), optional (I left this out)
- 6 ounces cooked jumbo lump crab meat
- 1 large red bell pepper, finely chopped
- 1-1/2 cups diced papaya (about 1 medium)
- 1/4 cup packed 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.
Notes
Serving size: 1/2 recipe
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 6 PointsPlus (Old plan) 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.
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 6 PointsPlus (Old plan) 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.
Nutrition
Serving: 1/2 recipe | Calories: 237kcal | Carbohydrates: 22g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 725mg | Potassium: 579mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3828IU | Vitamin C: 179mg | Calcium: 81mg | Iron: 1mg