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Papaya and Avocado Crab Salad
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Yield: 6 servings (serving size: 1 cup salad and 1 pita)
Source: Cooking Light, July 2005
CL Comments: This refreshing summer salad is also good with other
seafood, such as shrimp.
Amy's Comments: YUM! This was filling and pretty easy to put together. The avocodo and the papaya made this creamy like there was mayo in it
- but there wasn't! (and it was not spicy because of the peppers - roasting and taking the seeds out removed most of the heat). This
would also be good as an appetizer on crackers or on crostini.
INGREDIENTS:
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
INSTRUCTIONS:
- Preheat broiler.
- 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.
NUTRITIONAL INFO:
Healthy Units: 6 per serving or Core + Count points for whatever pita you have if you want one.
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
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