Ayesha Curry’s Mango Crab Avocado Salad with Lemon Vinaigrette

A perfect summertime lunch
Ayesha Curry
Ayesha Curry

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.

4
Servings
737
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
53g
76%
Sugar
4g
4%
Saturated Fat
25g
100%
Cholesterol
197mg
66%
Carbohydrate, by difference
10g
8%
Protein
54g
100%
Vitamin A, RAE
876µg
100%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
210µg
100%
Calcium, Ca
454mg
45%
Choline, total
150mg
35%
Fiber, total dietary
4g
16%
Folate, total
308µg
77%
Iron, Fe
10mg
56%
Magnesium, Mg
80mg
25%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
509mg
73%
Riboflavin
1mg
91%
Selenium, Se
77µg
100%
Sodium, Na
169mg
11%
Thiamin
1mg
91%
Water
328g
12%
Zinc, Zn
10mg
100%