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Mango Kani Salad

Mango Kani Salad with Avocado

Cool summer salad with mango, imitation crab, cucumber and avocado... all the easy to find ingredients but work so good in chilling down the heat. This salad can be served as side to any steaks, bbq or eat whole with some smoked salmon.
Prep Time 15 minutes
Chilling 30 minutes
Author Victoria


  • 1 mango medium rippen
  • 3 mini cucumber
  • 1 small carrot
  • 5 imitation crab sticks
  • 1 small avocado
  • 2 Tbsp mayonnaise
  • 1 Tbsp lime juice
  • ΒΌ tsp salt
  • 2 Tbsp roasted sesame seeds


  • Peel and shred carrot.
  • Wash and cut cucumber into thin long strips, around match sticks size.
  • Peel skin and cut/shred mango.
  • Use a fork or by hand, pull crab sticks into string.
  • In a salad bowl, combine carrot, cucumber, mango and imitation crab.
  • Add mayo, salt and some lime juice. Note that you can adjust lime juice quantity depend on how tangy/sour the mango is.
  • Mix them good.
  • Cover and chill salad bowl in fridge for at least 30 minutes or until ready to serve.
  • Before serving: cut avocado flesh into thin slices and arrange as topping over sald. Garnish with some roasted sesame seeds.