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Papaya and Avocado Crab Salad -Core




Source of Recipe


WW Community


Recipe Introduction


Amy's Comments: YUM! This was filling and pretty easy to put together. The avocodo and the papaya made this creamy like there was mayo in it - but there wasn't! (and it was not spicy because of the peppers - roasting and taking the seeds out removed most of the heat). I would also serve this on a bed of lettuce or on crackers or toast points. Lots of options!!


List of 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

Recipe



Preheat broiler.

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.

Add papaya and next 7 ingredients (through garlic); toss gently to combine.