Crab, Mango, and Avocado Salad with Citrus Dressing
A refreshing seafood salad combining sweet lump crabmeat with tropical mango and creamy avocado, dressed in a bright citrus vinaigrette and served on crisp Boston lettuce leaves.
4 servings
30 min
Ingredients
- •3 tablespoons orange juice
- •1 tablespoon fresh lime juice
- •1 tablespoon honey
- •1 teaspoon grated orange peel
- •3 tablespoons olive oil
- •½ whole red onion
- •1 pound fresh lump crabmeat
- •1 whole mango
- •1 whole avocado
- •12 leaves Boston lettuce
Cooking Instructions
- 1.
Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
20 min
- 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.
10 min
