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Crab Salad with Mango, Avocado, and Lemon-Herb Dressing
Fresh lump crab is a glorious ingredient, sweet, briny, delicate, and meaty all at once. This crab salad from Ayesha Curry (of Food Network’s Ayesha’s Home Kitchen and the new meal delivery service, Homemade) brings lush, juicy mango and silky avocado to the party for a light yet luxurious bite. A lemony dressing accented with cilantro, jalapeño, and honey adds a little spark.
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Ingredients
number of servings
1
- 1 lb fresh lump crab meat, picked over and separated into chunks
- 2 Cup mango, peeled and cubed
- 1 avocado, pitted, peeled, and cubed
- pinch salt
- 4 Cup romaine lettuce, chopped
- 1⁄4 Cup olive oil
- 0.4000000003 Cup fresh lemon juice
- 2 teaspoon cilantro, chopped
- 1 tablespoon With
- 1 teaspoon jalapeño, finely minced
- pinch salt, or
- pinch pepper, or
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Directions
25 min.
1. Step
Add all vinaigrette ingredients to a Mason jar and shake until mixed well. (Or whisk all ingredients in a bowl.)
2. Step
Combine the crab meat, mango, avocado, lime juice, and salt in a bowl and mix carefully until combined. Serve over the lettuce, with vinaigrette drizzled over top.
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