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Wednesday, April 1, 2015

Crab, Mango and Avocado Salad with Blood Orange Dressing

Here is a super easy to make salad, all you have to do is gather the ingredients, chop and shake your vinaigrette. This salad is colorful and very fresh; the vinaigrette is light and bright. I used curly endive because its bitter taste pairs really well with the sweet flavors of mango and avocado and the tangy vinaigrette.

It is very important to use a good quality crab for this salad: jumbo lump crabmeat will do very well. I know it is expensive but really worth it when crab is the absolute star of the salad. 

Blood oranges are in season from December to May so you still have time to make this great vinaigrette! There are plenty of inexpensive Mexican mangoes in grocery stores right now, they are super sweet when ripe. And avocados have become a year-round staple!


Serves 4

1 head of curly endive (washed and chopped)
1 avocado (peeled and cubed)
1 mango (peeled and cubed)
3-4 hearts of palm (sliced)
8 oz. jumbo lump crabmeat

For the vinaigrette:
juice of 2 blood oranges
juice of 1/2 lime
2 teaspoon Dijon mustard
2 teaspoons honey
1 tablespoon sherry vinegar
4 tablespoons extra virgin olive oil
salt and pepper to taste

Place curly endive in the bottom of a bowl. Add avocado, mango, hearts of palm and crab. 

In a medium bowl whisk together juices, mustard, honey, vinegar; slowly whisk in olive oil in a steady stream until combined; add salt and pepper to taste. If you prefer you can put all the vinaigrette ingredients in a jar with lid and shake it vigorously.

Pour vinaigrette over salad and serve right away.


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