Ayesha Curry's Mango Crab Avocado Salad with Lemon Vinaigrette


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    Recipe Categories: Salad, Main Dish, Contributors


    Lemon Herb Vinaigrette

    Mason jar with lid
    1/4 cup olive oil
    1/4 cup fresh lemon juice
    2 teaspoon freshly chopped cilantro
    1 tablespoon honey
    1 teaspoon finely minced jalapeno
    pinch salt and pepper to taste

    Mango Crab Salad

    1 pound fresh lump crabmeat, picked over, separated into chunks
    2 cups cubed mango
    1 pitted and cubed avocado
    1 tablespoon fresh lime juice
    Pinch of salt
    4 cups chopped romaine lettuce


    Lemon Herb Vinaigrette

    Add all ingredients to a mason jar and shake till mixed well. Serve over Mango crab salad.

    Mango Crab Salad

    Combine all of the first five ingredients and mix carefully in a separate bowl. Serve over lettuce with vinaigrette.

    Recipe courtesy of Ayesha Curry. Copyright © 2016 by Little, Brown and Company

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