Crab Salad with Mango Dressing Recipe

Crab Salad with Mango Dressing Recipe

  • 1 ripe mango, peeled, pitted, and diced
  • 3 tbsp olive oil
  • Zest and juice of ½ lime
  • 1 shallot, finely chopped
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped mint leaves
  • 5 oz (140g) mixed greens
  • 1 lb (450g) fresh crabmeat, picked over
  • 1 ripe avocado, peeled, pitted, and sliced lengthwise
  1. To make the dressing, purèe the mango, oil, lime zest, and juice in a food processor or blender. Season with salt and pepper, adding a little water if too thick.
  2. Toss the shallot, cilantro, and mint with the salad greens in a large bowl. Add a few spoonfuls of dressing and toss again. Divide among 4 plates and top each with equal amounts of crab and avocado. Serve at once, passing the rest of the dressing on the side.
  3. Toss the shallot, cilantro, and mint with the salad greens in a large bowl. Add a few spoonfuls of dressing and toss again. Divide among 4 plates and top each with equal amounts of crab and avocado. Serve at once, passing the rest of the dressing on the side.
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