Crab Mango And Avocado Salad

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Nutrition per serving    (USDA % daily values)
CAL
349
FAT
71%
CHOL
55%
SOD
30%

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Ingredients for 4 servings

1 Tbsp extra virgin olive oil

1 ripe mango, peeled, pitted and diced

1/4 cup of water

1 teaspoon freshly squeezed lemon juice

Salt and freshly ground pepper to taste

1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage

1 1/2 Tbsp freshly squeezed lime juice

3 Tbsp extra virgin olive oil

1 Tbsp cilantro leaves, finely chopped

2 teaspoons mint leaves, finely chopped

1 Tbsp minced shallot or purple onion

1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)

1 firm but ripe avocado, pitted, peeled, and diced

Tabasco sauce

Optional: ruby red grapefruit sections, peeled

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