Bart's Recipes
Cut the avocado in half, remove the pit and cut the flesh into equal cubes. Peel the half mango and cut it into cubes of the same size. Halve the red chili pepper lengthwise, remove the ribs and cut the flesh as finely as possible. Slice the spring onion into thin rings and roughly chop the cilantro. Drain the crab meat well if it's canned, or check the fresh pulp for any remaining shell fragments.
Take a large mixing bowl and add the avocado cubes, mango, red chili pepper and spring onion. Add the crab meat and gently fold it through. Make sure all ingredients are well distributed, but don't mix too vigorously to prevent the avocado from becoming mushy and the crab from falling apart.
Dress the mixture by sprinkling the olive oil and lime juice over it. Add the chopped cilantro to the bowl. Gently fold everything together one more time so the liquid blends well with the other ingredients and the flavors can infuse.
Divide the mixed greens over the plates to form a base. Spoon the prepared crab, avocado and mango salad in the middle onto the bed of greens. Serve the dish immediately so the greens remain crisp and the avocado doesn't discolor.
