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Bon Appétit

Crab, Mango, and Avocado Salad with Citrus Dressing

By Elizabeth Horton de Meza

4.4

(45)

Image may contain Plant Food Salad Lunch and Meal
Crab, Mango, and Avocado Salad with Citrus DressingPornchai Mittongtare

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 4 servings

Ingredients

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Preparation

  1. Step 1

    Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.

    Step 2

    Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

TagsSaladCrabShellfishSeafoodMangoStone FruitFruitAvocadoVegetableMainSideDinnerNut FreeDairy FreeGluten FreeVegetarianEasyQuickWeeknight Meals30 Minutes or LessNo-CookSummerBon Appétit
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