Ayesha Curry's Mango Crab Avocado Salad With Lemon Vinaigrette

Name: Ayesha Curry's Mango Crab Avocado Salad With Lemon Vinaigrette
Ingredients: 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; 1 pound fresh lump crabmeat, picked over, separated into chunks; 2 cup cubed mango; 1 pitted and cubed avocado; 1 tablespoon fresh lime juice; 1 pinch of salt; 4 cup chopped romaine lettuce

The Daily Meal Staff|June 8, 2017 4:48 pm EST

3.3 (6 ratings)

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Crab and avocado make for a wonderful topping, filled with sweet meat and creamy fruit. The mango adds another unexpected element in this light and delightful salad.This recipe is courtesy of National Mango Board and Ayesha Curry.

Servings

4

Ingredients

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

Directions

Add all ingredients to a mason jar and shake till mixed well.
Serve over mango crab salad.
Combine all of the first five ingredients and mix carefully in a separate bowl.
Serve over lettuce with vinaigrette.