Name: Kani Salad with Cucumber and Mango
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Lump crab meat; 0.5 cup Nonfat Greek yogurt; 1 tbsp Avocado oil mayonnaise; 1 cup English cucumber; 0.5 cup Fresh mango; 1 tsp Sriracha; 1 tsp Toasted sesame oil; 1 tsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Black sesame seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Kani Salad with Cucumber and Mango

Fresh lump crab and crisp julienned cucumber tossed in a creamy, spicy dressing with vibrant mango for a refreshing tropical sweetness.

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NUTRITION

Protein

57.0g

Fat

19.9g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Lump crab meat

0.5 cup Nonfat Greek yogurt

1 tbsp Avocado oil mayonnaise

1 cup English cucumber

0.5 cup Fresh mango

1 tsp Sriracha

1 tsp Toasted sesame oil

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Black sesame seeds

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PREPARATION

1
Shred the lump crab meat into thin strips or flakes and place them in a large mixing bowl.
2
Peel the English cucumber and julienne it into thin matchsticks.
3
Peel and dice the fresh mango into small cubes.
4
In a separate small bowl, whisk together the Greek yogurt, avocado oil mayonnaise, sriracha, toasted sesame oil, rice vinegar, sea salt, and black pepper until the dressing is smooth and creamy.
5
Add the cucumber matchsticks and diced mango to the bowl with the crab meat.
6
Pour the spicy yogurt dressing over the ingredients and toss gently with tongs to ensure everything is evenly coated.
7
Transfer the salad to a chilled plate and garnish with black sesame seeds before serving.