Cookstr.com

Crab Salad with Mango Dressing

Updated February 23, 2016

This lovely summer lunch proves how well crab matches with fruit. Good with slices of freshly baked Irish soda bread.

Caution: purchase the crab on the day you intend to make the salad.

Leftovers are perfect for piling on top of mixed salad leaves or used as a filling for vol-au-vents.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

CostModerate

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party

Recipe Coursemain course

Equipmentfood processor

Meallunch

Moodstressed

Taste and Texturefruity, light

Type of Dishmain course salad

Ingredients

  • 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

Instructions

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.

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.

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.

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