Orange Crab Salad with Jicama Slaw

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
185
protein 
16 g
sodium 
630 mg
carbohydrates 
21 g
fat 
5 g
fiber  
7 g
cholesterol 
59 mg
Servings 
4
Ingredients 

Jicama Slaw
1 cup julienne fresh jicama
1 Tbsp chopped fresh scallions
2 tsp chopped fresh cilantro
2 tsp chili powder
3 Tbsp fresh lime juice
1 tsp sea salt

Orange Crab Salad
1¼ cups lump crab
¼ cup fresh orange juice
1 Tbsp fresh key lime juice
2 tsp champagne vinegar
2 tsp honey
Pinch sea salt
1 cup diced avocado
½ cup minced fresh pineapple
1 Tbsp minced red onions
1 Tbsp diced red bell peppers
1 Tbsp chopped fresh cilantro
2 tsp minced jalapeño peppers

Instructions 
  1. In a medium bowl, combine all ingredients for Jicama Slaw and set aside for 30 minutes to incorporate flavors. Drain.
  2. Squeeze crab meat by hand or place in cheesecloth over a bowl to drain all liquid. Crab meat should be almost dry.
  3. In another medium bowl, whisk together orange juice, lime juice, vinegar, honey and salt. Add avocado and toss to coat. Add remaining ingredients and fold together until well combined.
  4. Serve ⅔ cup Orange Crab Salad topped with ¼ cup Jicama Slaw.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.