Papaya and Avocado Crab Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This refreshing summer salad is also good with other seafood, such as shrimp. Ingredients:
1 poblano chile, halved and seeded |
1 medium jalapeño 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 |
Directions:
1. Preheat broiler.
2. 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.
3. Add papaya and next 7 ingredients (through garlic); toss gently to combine. Serve with pitas.
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