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
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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.
Categories: Salads
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Lunch & Dinner
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