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
- In a medium bowl, combine all ingredients for Jicama Slaw and set aside for 30 minutes to incorporate flavors. Drain.
- Squeeze crab meat by hand or place in cheesecloth over a bowl to drain all liquid. Crab meat should be almost dry.
- 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.
- Serve ⅔ cup Orange Crab Salad topped with ¼ cup Jicama Slaw.
