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Ayesha Curry’s Mango Crab Avocado Salad with Lemon Vinaigrette

A perfect summertime lunch

Crab and avocado make for a wonderful topping, filled with sweet meat and creamy fruit. The mango adds another unexpected element in this light and delightful salad.

This recipe is courtesy of National Mango Board and Ayesha Curry.


For the lemon herb vinaigrette:

  • Mason jar with lid
  • 1/4 Cup olive oil
  • 1/4 Cup fresh lemon juice
  • 2 Teaspoons freshly chopped cilantro
  • 1 Tablespoon honey
  • 1 Teaspoon finely minced jalapeno
  • Salt and pepper, to taste

For the mango crab salad:

  • 1 Pound fresh lump crabmeat, picked over, separated into chunks
  • 2 Cups cubed mango
  • 1 pitted and cubed avocado
  • 1 Tablespoon fresh lime juice
  • 1 Pinch of salt
  • 4 Cups chopped romaine lettuce


For the lemon herb vinaigrette:

Add all ingredients to a mason jar and shake till mixed well.

Serve over mango crab salad.

For the mango crab salad:

Combine all of the first five ingredients and mix carefully in a separate bowl.

Serve over lettuce with vinaigrette.