Mango and Crab Salad with Coriander Lime Dressing 

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A delicious salad to tempt your tastebuds!

Ingredients:

2 CalypsoŽ mangoes, diced

10 1/2 oz cooked crab meat, in hand-picked pieces

1/2 medium red capsicum, roasted, peeled and finely diced

1 small red onion, finely diced

1 small Lebanese cucumber, seeded, finely diced

1 bag (80g) of rocket leaves*

1 small hot red chilli, seeds removed, finely chopped (for dressing)

1/2 cup coarsely chopped fresh coriander (for dressing)

3 tsp fish sauce (for dressing)

3 tsp grated palm sugar** (for dressing)

3 Tbsp lime juice (for dressing)

1 1/2 Tbsp peanut oil (for dressing)

Directions:

Divide salad leaves equally onto four plates. Place all other ingredients in a bowl; toss gently to combine.

Top salad leaves with mango salad mixture.

Variations:

* Rocket can be substituted with alternative salad leaves of your choice.
** Palm sugar can be substituted with brown sugar.

Author:

One Harvest
Calypso Mangoes

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