Crab, Mango and Avocado Salad With Chile and Lime Dressing

Serves 4.

Note: Cool and refreshing, this easy-to-make summer salad can be served on top of lettuce leaves as a light entree or spooned into individual lettuce cups as a fun appetizer. Or put it into a crusty roll for a different take on the seafood salad sandwich. If you prefer lobster or shrimp to crab, feel free to substitute. From Meredith Deeds.

• 3 tbsp. mayonnaise

• 2 tbsp. lime juice

• 1 small shallot, finely chopped

• 1 serrano chile, finely chopped

• 1 tsp. honey

• 1/4 tsp. salt

• 8 oz. lump or special-grade crabmeat (see Note)

• 1 medium avocado, diced

• 1 medium mango, diced

• 3 tbsp. chopped cilantro

• Boston lettuce leaves


In a medium bowl, whisk together the mayonnaise, lime juice, shallot, chile, honey and salt. Add the crab, avocado, mango and cilantro. Gently toss to coat.

Arrange the lettuce leaves on a serving platter and top with the crab salad. Serve immediately.

Nutrition information per serving:

Calories 240

Fat 14 g

Sodium 445 mg

Carbohydrates 19 g

Saturated fat 2 g

Total sugars 14 g

Protein 12 g

Cholesterol 60 mg

Dietary fiber 4 g

Exchanges per serving: 1 vegetable, 1 fruit, 1 ½ lean protein, 2 fat.