Crab, Mango, and Avocado Salad with Citrus Dressing

Name: Crab, Mango, and Avocado Salad with Citrus Dressing
Yield: 4 servings
Ingredients: 1 3 tablespoons orange juice; 1 1 tablespoon fresh lime juice; 1 1 tablespoon honey; 1 1 teaspoon grated orange peel; 1 3 tablespoons olive oil; 1 1/2 red onion, sliced paper-thin; 1 1 pound fresh lump crabmeat, picked over, separated into chunks; 1 1 large (15- to 16-ounce) mango, peeled, pitted, sliced; 1 1 large avocado, halved, pitted, peeled, sliced; 1 12 large Boston lettuce leaves

From the kitchen of Carly

Sweet mango and buttery avocado cradle tender crab in a bright citrus dressing, all nested in crisp lettuce leaves. The marinated red onion adds bite, while the orange and lime keep everything light and alive. This is elegant simplicity on a plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons orange juice
11 tablespoon fresh lime juice
11 tablespoon honey
11 teaspoon grated orange peel
13 tablespoons olive oil
11/2 red onion, sliced paper-thin
11 pound fresh lump crabmeat, picked over, separated into chunks
11 large (15- to 16-ounce) mango, peeled, pitted, sliced
11 large avocado, halved, pitted, peeled, sliced
112 large Boston lettuce leaves

Instructions

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