A winner from Cooking Light:
Papaya and Avocado Crab Salad
From - Cooking Light, JULY 2005
Servings - 6
I have tried it with mango and imitation crab and it is just as good.
CL Notes: This refreshing summer salad is also good with other seafood, such as shrimp.
1 poblano chile, halved and seeded
1 medium jalapeņo pepper, halved
1 cup diced peeled papaya
1 cup diced peeled avocado
2/3 cup finely chopped red onion
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1 pound lump crabmeat, shell pieces removed
1 garlic clove, minced
6 (6-inch) pitas, split
Place chile and pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop; place in a large bowl.
Add papaya and next 7 ingredients (through garlic); toss gently to combine. Serve with pitas.
Yield: 6 servings (serving size: 1 cup salad and 1 pita)
NUTRITION PER SERVING
CALORIES 294(17% from fat); FAT 5.4g (sat 0.8g,mono 2.6g,poly 1.1g); PROTEIN 19.5g; CHOLESTEROL 45mg; CALCIUM 101mg; SODIUM 746mg; FIBER 3.3g; IRON 2.2mg; CARBOHYDRATE 41.2g