Free Healthy Recipe - Mango and Crab Salad

Dairy free, Low carbohydrate, Low fat

The flavour of crab and mango combined is delicious. Crab is a good source of the minerals chromium, known to help raise levels of good cholesterol, and selenium, a powerful antioxidant that plays an active role in detoxifying the system. This is a delicious salad with all the ingredients of a great meal - flavour, texture and crunch. Enjoy.

4 small handfuls, rocket
1 small bulb fennel
1 medium red capsicum
½ small red onion, finely diced
1 mango diced
300 grams crab meat, cooked or canned

1 small hot red chilli, seeds removed, finely chopped
½ cup fresh coriander, coarsely chopped
1 tbsp fish sauce
½ tbsp maple syrup
2 limes juiced

Place the rocket leaves on separate plates with the fennel, capsicum, onion, mango and crab. Combine the dressing ingredients and spoon over the salad.

Note: When buying crab trust your nose. It should have a fresh salt water aroma. Raw crabmeat should be refrigerated and eaten within 24 hours of purchase.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: nil
Ready in: 15 mins

Suitable for:
Dinner, Lunch, Salad
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Nutritional Information - Per Serve
Kj 750 kj
Calories 179 kcal
Fat 7.9 g
Saturated Fat 1 g
Total Carbohydrate 13.3 g
Total Protein 12.6 g
Fibre 2.9 g

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