Fresh Crab and Mango Salad

makes 6 servings

1/3 c. (75 mL) very finely minced red onion
2 Tbsp. (30 mL) light mayonnaise
2 Tbsp. (30 mL) light sour cream
1/2 c. (125 mL) chopped and tightly packed fresh cilantro leaves, divided
1/4 c. (60 mL) fresh lime juice, divided
Salt and freshly ground black pepper
1 lb. (500 g) fresh crabmeat
1/2 c. (125 mL) olive oil
1-1/2 tsp. (8 mL) ground cumin
1 Tbsp. + 1 tsp. (20 mL) red wine or sherry vinegar
1 tsp. (5 mL) very finely minced Jalapeño pepper
6 c. (1.5 L) mixed salad greens, washed and torn into bite-size pieces
2 avocados, peeled, pitted, cut into 1/2"
(1.25 cm) pieces
2 mangoes, peeled, pitted, cut into 1/2"
(1.25 cm) pieces
l small red bell pepper, seeded,
very thinly sliced
1 lime, cut into 6 wedges, for garnish

In a medium bowl, combine red onion, mayonnaise, sour cream, 6 Tbsp. (90 mL) cilantro, and 3 Tbsp. (45 mL) lime juice. Stir well to combine. Season to taste with salt and pepper and gently fold in the crabmeat. In a small bowl, combine the remaining cilantro and lime juice, olive oil, cumin, vinegar and minced Jalapeño. Mix well to combine and season with salt and pepper. Toss the salad greens with half of the vinaigrette and place on 6 chilled salad plates. Divide the crab between the 6 salads, mounding it in the centre of the salad. Toss the mangoes, avocados and pepper with the remaining vinaigrette and arrange it on the salads, surrounding the crab. Garnish with the lime wedges. Serve immediately.

Calories: 329; Protein 15 g; Carbohydrate 19 g; Fat 22 g/serving

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