Recipe for Crab Mango Lime and Avocado Salad :
Ingredients - Sauce
1 tbsp Pukara Estate Premium Extra Virgin Olive Oil
1 Ripe mango peeled, pitted and diced
1 tbsp fresh lemon juice
¼ cup water
Salt and pepper to taste

Ingredients - Salad
1 tbsp fresh lime juice
3 tbsp Pukara Estate Lime Flavoured Extra Virgin Olive Oil
500gm crab meat
2 tbsp finely chopped parsley
2 tbsp finely chopped mint leaves
½ a finely chopped red onion
1 medium sized mango, peeled, pitted and diced
1 advocado, peeled, pitted and diced
1tsp tobasco sauce
Salt and pepper to taste


Method - Sauce
Heat the Premium oil in a small pan over medium heat. Add the mango and stir for approximately 3 minutes until the mango is tender. Add water and bring to boil. Remove from heat and stir in lemon juice. Season with salt and pepper. Allow to cool and puree until smooth. Refrigerate.

Method - Salad
In a bowl combine crab meat, ½ of the parsley and mint, the red onion, the tobasco sauce, 2 tbsp Lime Oil and the fresh lime juice. Season and mix through gently with a fork. In a separate bowl combine mango,advocado, 1 tbsp Lime oil, remaining parsley and mint, salt and pepper. Mix carefully with a fork taking care not to break up advocado. Layer both mixtures into molds and refrigerate for 1 ½ hours. Serve on individual plates with sauce drizzled on top and more parsley to garnish.