Crab, Mango, and Avocado Salad with Citrus Dressing

Name: Crab, Mango, and Avocado Salad with Citrus Dressing
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 large avocado, halved, pitted, peeled, sliced; 12 larges Boston lettuce leaves; 1 Tbsp honey; 1 Tbsp fresh lime juice; 454 grams fresh lump crabmeat, picked over, separated into chunks; 425 grams large mango, peeled, pitted, sliced; 3 Tbsps olive oil; 3 Tbsps orange juice; 1 teaspoon grated orange peel; 1 red onion, sliced paper-thin

Crab, Mango, and Avocado Salad with Citrus Dressing might be just the main course you are searching for. One portion of this dish contains approximately 24g of protein, 19g of fat, and a total of 367 calories. This recipe serves 4. If you have avocado, orange peel, lime juice, and a few other ingredients on hand, you can make it. To use up the orange peel you could follow this main course with the Almond Fresh Berry Trifle as a dessert. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Whisk

Bowl

Mix in onion; let marinate 15 minutes.

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Onion

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.

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Lettuce

Crabmeat

Avocado

Mango

Equipment you will use

Bowl

Equipment

Whisk

Bowl

Ingredients

Servings:

1large

avocado, halved, pitted, peeled, sliced 12larges

Boston lettuce leaves 1Tbsp

honey 1Tbsp

fresh lime juice 454grams

fresh lump crabmeat, picked over, separated into chunks 425grams

large mango, peeled, pitted, sliced 3Tbsps

olive oil 3Tbsps

orange juice 1teaspoon

grated orange peel 1

red onion, sliced paper-thin

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.