Ayesha Curry's Mango Crab Avocado Salad with Lemon Vinaigrette
PREP TIME20 minutes
COOK TIME
TOTAL TIME
SERVINGS0
Recipe courtesy of Copyright © 2016 by Little, Brown and Company
Ayesha Curry's Mango Crab Avocado Salad with Lemon Vinaigrette
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
- 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
PREP TIME 20 minutes
COOK TIME
TOTAL TIME
SERVINGS0
Recipe courtesy of Copyright © 2016 by Little, Brown and Company
Instructions
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.