Ayesha Curry's Mango Crab Avocado Salad with Lemon Vinaigrette
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Prep Time: 20 minutes
Course: Mango Lunch & Dinner Recipes, Mango Salad Recipes
Keyword: Mango Lunch & Dinner Recipes

INGREDIENTS

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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