Season Of The Crab May 08 2013, 0 Comments
We like to keep it light during the summer, especially with our food. With all the beautiful produce available at the markets all we want to do is eat fresh salads. And since you know we love our crabs, we definitely want to add some fresh crab meat to the mix. Here’s a delicious Crab, Mango, and Avocado Salad to snack on while you spend your afternoon at the pool. Enjoy!
Makes 4 Servings
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves
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.
(Recipe and salad image courtesy of Bon Appetit)