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Crab, mango and avocado salad
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Crab, mango and avocado salad

By bottlegreen (GoodFood Community)
Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
This fresh tasting delicious summer salad is perfect for those hot balmy days when something quick and easy but oh so tasty is needed.


  • 2 prepared fresh crab, approx 250g mixed white and brown crabmeat
  • 2 spring onions, finely chopped
  • 1 large red chilli, de-seeded and finely chopped
  • 1 lime
  • 1 tbsp fresh coriander, finely chopped
  • 1 mango,
  • 1 avocado
  • 2 tbsps bottlegreen elderflower cordial
  • 2 tbsps olive oil
  • 1 tbsp fresh mint leaves
  • 1 bag rocket
  • 2 slices medium sliced white bread


  • STEP 1
    Place the crab in a bowl, add the finely chopped spring onions, chilli, a good squeeze of lime juice and the chopped coriander, stir together and season to taste.
  • STEP 2
    Peel and cube the mango and avocado, mix with the torn mint and rocket leaves. Mix together the cordial and olive oil, add a squeeze of lime juice and toss into the salad.
  • STEP 3
    To make the melba toast curls, toast the bread on both sides, remove the crusts and cut each piece in half horizontally. Cut into 4 triangles and toast until lightly golden.
  • STEP 4
    To serve, use a metal ring to hold the salad in a circle on a plate, top with a layer of the crab mix, carefully lift the ring off and serve garnished with the melba toasts or simply serve spooned onto a plate in the two layers.

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Rating: 5 out of 5.1 rating

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