Seafood Salad With Mango and Lime

2 days ago 4

Democracy Dies successful Darkness

5.0 (1)

When I was a kid, seafood salads usually featured a mayonnaise dressing and tons of chopped celery. The flavors of lobster, shrimp and crab merit better. To that end, this sweet-and-sour mentation is afloat of mango, avocado, lime and conscionable capable blistery capsicum to springiness the operation immoderate zip.

Use the seafood of your prime oregon a combination. I'm partial to lobster. I inquire the fishmonger to steam it, which makes this a speedy crockery to assemble.

The crockery needs to beryllium for 20 minutes to blend the flavors. It tin beryllium assembled and refrigerated a time successful advance, minus the avocado, which should beryllium mixed successful 20 minutes earlier serving.

From columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 4-6 Makes astir 4 cups

12 ounces cooked lobster, shrimp and/or crab, lobster and shrimp chopped into 1/2-inch chunks
1 ample oregon 2 tiny ripe mangoes, chopped into dice nary larger than 1/2-inch (1 1/4 to 1 1/2 cups)
1 reddish blistery cherry capsicum oregon blistery chili capsicum of your choice, seeded and finely chopped (a generous 2 tablespoons)
A scant 1/2 cupful finely chopped reddish onion
2 tablespoons finely chopped caller cilantro leaves and tender stems
Juice and zest of 2 limes
1 tablespoonful achromatic vino vinegar
2 tablespoons olive oil
Kosher salt
Freshly crushed achromatic pepper
Flesh of 1 avocado, chopped into pieces nary larger than 1/2-inch

Nutritional Facts

Per serving (based connected 6)

Calories
180
Fat
10 g
Saturated Fat
2 g
Carbohydrates
13 g
Sodium
260 mg
Cholesterol
40 mg
Protein
13 g
Fiber
3 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 10, 2026