• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Taste Love and Nourish logo

  • Recipes
  • About
  • Contact
  • Press
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Tropical Crab Salad - mixed greens topped with creamy avocado, sweet mango, crunchy red onion and crab with a tropical dressing! | @tasteLUVnourish

Tropical Crab Salad

January 14, 2013 By Caroline Leave a Comment

Share on TwitterShare on FacebookShare on Pinterest

My son Ryan left to go back to college last night.  :(  That means we’ve been in “holiday” mode until now! When he is home I feel a need to cook nonstop and overfeed us all. So, now it’s time to get back to a healthy lifestyle. I didn’t want to go into Meatless Monday feeling deprived or uninspired. I wanted to try to create a great salad that is a bit more special than the usual fruit-cheese-nuts-over-greens combination that I normally make.

I’m so excited over how well these flavors came together. The tart and bitter citrus-y grapefruit is so delicious against the richness of the creamy avocado, sweet mango and bits of coconut. The crab works so well with these flavors. I think this is by far, my favorite salad I’ve ever made. It tastes like an island vacation in the midst of winter! It does makes me feel a little bit guilty though. Ryan is back to eating cafeteria food today and here we are eating this yummy salad! If you are reading this Ryan…and I know hope you do, I promise to make this next time you’re home!

 

Tropical Crab Salad

3 – 4 C. mixed greens
1 large pink grapefruit, supremed (see notes)
1/2 avocado, sliced
1/2 mango, cubed
1 C. crab meat
2 T. unsweetened shredded or desiccated coconut
1 T. red onion, finely sliced
3 T. fresh lemon juice
1 T. light coconut milk
3 T. extra virgin olive oil
1/4 t. sea salt
1/8 t. freshly cracked black pepper

Assemble the salad on two plates in the order listed up to the red onion.

In a small measuring cup or bowl, whisk the remaining ingredients then pour over the salad. You may have some dressing leftover. It will keep well for several days.

Notes:

  • To supreme the grapefruit, slice the top and bottom off and place the grapefruit cut side down on your cutting board. Go around the fruit and cut the rind and pith off from top to bottom, following the curve of the fruit. Once you remove all of the rind, hold the grapefruit in your hand over a bowl and carefully cut into each segment, removing the fruit and allowing it to drop into the bowl. Once you have removed all of the segments, squeeze the remaining juice from the membrane into the bowl or into a glass for a little drink.
  • When using small amounts of coconut milk, I pour whatever is remaining into ice cube trays, freeze, then pop the cubes out into a labeled zipper bag for later use. It may be helpful to know that each cube is approximately 2 tablespoons. They are really good thrown into the blender with your smoothie!

Filed Under: Seafood Tagged With: avocado, coconut, crab, lemon, mango, salad, tropical crab salad

Previous Post: « Harvest Grains and Veggie Salad
Next Post: Ginger Lemon Tea »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

Summer’s Best

If you're looking for a delicious, easy, lower sugar zucchini muffin with perfect texture…ta-da…you've found it! These Zucchini Muffins make a great grab-and-go breakfast or snack. @tasteLUVnourish
If you've been searching for a biscotti with the perfect texture…not too hard, not too soft, but absolutely just right, bookmark this Almond Olive Oil Biscotti recipe right now! Along with its great crunch, this biscotti is made with olive oil, making this sweet recipe even better! From @tasteLUVnourish #biscotti #almond #oliveoil #orange #easy #recipe
This Strawberry Almond Granola is made with fresh sweet strawberries and is packed with crunchy almonds, pure vanilla and sweet maple. Naturally gluten free and vegan. From @tasteLUVnourish
Spinach and Kale Salad with Honey Mustard Dressing
This Loaded Hummus is a great crowd-pleasing appetizer, but the hummus recipe itself is a keeper! Make this regularly and keep a container in the fridge! It's great for snacking, lunches and dinners. Naturally vegan and gluten-free. From @tasteLUVnourish
This easy Yellow Rice makes a tasty and fragrant side dish with antioxidant rich turmeric and so much flavor. It's deliciously vegan and gluten free! #yellowrice #rice #sidedish #recipe #easysidedish #turmeric #curcumin #tasteloveandnourish @tasteLUVnourish

See More...

Copyright © 2023 TASTE LOVE AND NOURISH