Crab with mango and avocado salad

This is a light fruity how salad that has a sweet hot kick. Make about an hour before you use it to get the flavours fully developed in the salad and serve with salad leaves or just on its own as a starter.

You will need

1kg/2¼lb cooked crab, white meat only, chopped
1 mango, peeled, stone removed, flesh cut into cubes
2 avocados, stones and skin removed, flesh cut into cubes
1 red onion, peeled, sliced
1 garlic clove, peeled, sliced
½ mild red chilli, seeds removed, finely sliced
2 sprigs fresh thyme, leaves only
1 lime, juice only
1-2 tbsp olive oil, or to taste
pinch salt

The trick to this salad is not to have the avocados and the mango to soft or to hard . you just ant then to be just ripe , still very firm and able to withstand being tossed about with out breaking up . If they are too hard, you cannot eat them; if they are too soft, you just get a bowl of mush.

Slice the red onions, garlic and chillies as thin as you can. The add the like juice olive oil and salt and give this a sir round . Now if you have time let this stand on the side so the flavours can develop.

Put your diced avocados in first and make sure that they get a good coating of the dressing, as you do not want them to go black. Then simply toss every thing in and make sure that it all gets a good coating of dressing.

Place in a bowl and you are ready to eat. This works just as well as prawns as well or if you are very lucky lobster.