Seasons Recipes

Crab - Mango - Avocado Salad

Crab - Mango - Avocado Salad
Yields: 4

Ingredients:

For the Salad:
1 ½ Cups halved cherry tomatoes
2 Cups thinly chopped lettuce
3 Tbsp. diced red onion, divided
2 large ripe avocados, diced
3 Tbsp. lime juice
½ Tbsp. minced fresh cilantro
2 Cups diced mango
1 jalapeno, rib and seeds removed, finely diced
1 Tbsp. finely chopped fresh mint
8 oz. fresh crab meat
1 grapefruit, peel and white pith cut away, segments cut from between membranes and diced.
1 Tbsp. finely chopped scallion
Seasons Pepe e Aglio (black pepper blend), to taste
Seasons Himalayan Pink Salt, to taste
1 Cup pea shoots

For the Vinaigrette:
4 Tbsp. Seasons Mango Fused White Balsamic
1 ½ Tbsp. Seasons Cayenne Chili Fused Extra Virgin Olive Oil, or to taste
½ Cup Seasons Persian Lime Extra Virgin Olive Oil
½ Tbsp. minced fresh cilantro
1 Tbsp. minced garlic
Seasons Pepe e Aglio, to taste
Seasons Himalayan Pink Salt, to taste

Directions:

To make the vinaigrette:
Whisk together the vinaigrette ingredients and refrigerate until ready to use.

In a medium bowl, combine the tomatoes, chopped lettuce and 1 Tbsp. diced onions; season with salt and pepe e aglio to taste. Set aside.

Put the diced avocado, 1 Tbsp. diced onion and ½ Tbsp. cilantro in a bowl with the lime juice; season with salt and pepe e aglio to taste. Set aside.

In another bowl, combine the mango, diced jalapeno, 1 Tbsp. onion, mint and season with salt and pepe e aglio to taste. Set aside.

Gingerly combine the crab, grapefruit, scallion and season with salt and pepe e aglio to taste.

To Plate:

Divide the salad components amongst 4 plates. Start with the tomato – lettuce mix, top with the mango, followed by the avocado and the crab mixture. Drizzle the salads with some vinaigrette, top with pea shoots and serve.

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