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CRAB, PAPAYA AND CUCUMBER SALAD – paleo recipe
Stav Kogan

CRAB, PAPAYA AND CUCUMBER SALAD

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Servings: 4 servings
Calories: 255
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (455 g) fresh crabmeat, picked through to remove small pieces of shell and cartilage
  • 2 cups (360 g) cucumber, peeled and chopped
  • 4 cups (805 g) papaya, chopped
  • 1 serrano pepper, minced
  • 1 tbsp (2 g) cilantro, chopped
  • 1 tbsp (2 g) mint, chopped
  • 2 tbsp (30 ml) fresh orange juice
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tbsp (15 ml) champagne vinegar
  • 1 tbsp (15 ml) extra-virgin olive oil

Method
 

  1. COOKING INSTRUCTIONS In a large bowl, combine crabmeat, cucumber, papaya, serrano pepper, cilantro and mint.
  2. In a small bowl, whisk together orange juice, lime juice, champagne vinegar and olive oil to make the vinaigrette.
  3. Toss salad with vinaigrette.
  4. Adjust salt and pepper to taste.

Nutrition

Calories: 255kcalCarbohydrates: 29gProtein: 23gFat: 5g

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