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Kiwifruit and Crab Salad

– Recipe courtesy of Chef Shawn McClain


Curry Dressing

  • 1/4 cup mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tsp curry powder
  • 1 tsp shallots, minced
  • 1/4 tsp garlic, minced

Combine all ingredients in small bowl; set aside.



Kiwifruit-Citrus Vinaigrette

  • 1 Zespri® Green Kiwifruit, peeled, diced
  • 3 tbsp vegetable oil
  • 3 tbsp fresh orange juice
  • 2 tbsp fresh lemon juice
  • Puree all ingredients in small food processor or blender until smooth. Do not crush kiwifruit seeds; set aside.

Crab Salad

  • 1 Zespri® Green Kiwifruit, peeled, diced
  • 10 oz (about 2 cups) fresh crabmeat, cooked, cleaned, drained
  • 1 tsp cilantro, chopped


  1. Combine all ingredients and curry dressing in medium bowl; toss lightly.
    Divide salad onto 4 plates. Drizzle Kiwifruit-Citrus Vinaigrette around edge of plates. Serve immediately.


Prep time: 20 minutes
Makes: 4 servings


Nutritional Analysis per Serving: Calories 300 (68% Calories from Fat), 16g Protein, 9g Carbohydrate, 2g Fiber, 22g Fat, 3g Sat. Fat, 0g Trans Fat, 55mg Cholesterol, 350mg Sodium

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