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Ayesha Curry’s Mango Crab Avocado Salad with Lemon Vinaigrette

Ayesha Curry’s Mango Crab Avocado Salad with Lemon Vinaigrette


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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.

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

    • 3 tablespoons orange juice
    • 1 tablespoon fresh lime juice
    • 1 tablespoon honey
    • 1 teaspoon grated orange peel
    • 3 tablespoons olive oil
    • 1/2 red onion, sliced paper-thin
    • 1 pound fresh lump crabmeat, picked over, separated into chunks
    • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
    • 1 large avocado, halved, pitted, peeled, sliced
    • 12 large Boston lettuce leaves
    1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
    2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

      • 3 tablespoons orange juice
      • 1 tablespoon fresh lime juice
      • 1 tablespoon honey
      • 1 teaspoon grated orange peel
      • 3 tablespoons olive oil
      • 1/2 red onion, sliced paper-thin
      • 1 pound fresh lump crabmeat, picked over, separated into chunks
      • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
      • 1 large avocado, halved, pitted, peeled, sliced
      • 12 large Boston lettuce leaves
      1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
      2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

        • 3 tablespoons orange juice
        • 1 tablespoon fresh lime juice
        • 1 tablespoon honey
        • 1 teaspoon grated orange peel
        • 3 tablespoons olive oil
        • 1/2 red onion, sliced paper-thin
        • 1 pound fresh lump crabmeat, picked over, separated into chunks
        • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
        • 1 large avocado, halved, pitted, peeled, sliced
        • 12 large Boston lettuce leaves
        1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
        2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

          • 3 tablespoons orange juice
          • 1 tablespoon fresh lime juice
          • 1 tablespoon honey
          • 1 teaspoon grated orange peel
          • 3 tablespoons olive oil
          • 1/2 red onion, sliced paper-thin
          • 1 pound fresh lump crabmeat, picked over, separated into chunks
          • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
          • 1 large avocado, halved, pitted, peeled, sliced
          • 12 large Boston lettuce leaves
          1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
          2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

            • 3 tablespoons orange juice
            • 1 tablespoon fresh lime juice
            • 1 tablespoon honey
            • 1 teaspoon grated orange peel
            • 3 tablespoons olive oil
            • 1/2 red onion, sliced paper-thin
            • 1 pound fresh lump crabmeat, picked over, separated into chunks
            • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
            • 1 large avocado, halved, pitted, peeled, sliced
            • 12 large Boston lettuce leaves
            1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
            2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

              • 3 tablespoons orange juice
              • 1 tablespoon fresh lime juice
              • 1 tablespoon honey
              • 1 teaspoon grated orange peel
              • 3 tablespoons olive oil
              • 1/2 red onion, sliced paper-thin
              • 1 pound fresh lump crabmeat, picked over, separated into chunks
              • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
              • 1 large avocado, halved, pitted, peeled, sliced
              • 12 large Boston lettuce leaves
              1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
              2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

                • 3 tablespoons orange juice
                • 1 tablespoon fresh lime juice
                • 1 tablespoon honey
                • 1 teaspoon grated orange peel
                • 3 tablespoons olive oil
                • 1/2 red onion, sliced paper-thin
                • 1 pound fresh lump crabmeat, picked over, separated into chunks
                • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
                • 1 large avocado, halved, pitted, peeled, sliced
                • 12 large Boston lettuce leaves
                1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
                2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

                  • 3 tablespoons orange juice
                  • 1 tablespoon fresh lime juice
                  • 1 tablespoon honey
                  • 1 teaspoon grated orange peel
                  • 3 tablespoons olive oil
                  • 1/2 red onion, sliced paper-thin
                  • 1 pound fresh lump crabmeat, picked over, separated into chunks
                  • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
                  • 1 large avocado, halved, pitted, peeled, sliced
                  • 12 large Boston lettuce leaves
                  1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
                  2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

                    • 3 tablespoons orange juice
                    • 1 tablespoon fresh lime juice
                    • 1 tablespoon honey
                    • 1 teaspoon grated orange peel
                    • 3 tablespoons olive oil
                    • 1/2 red onion, sliced paper-thin
                    • 1 pound fresh lump crabmeat, picked over, separated into chunks
                    • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
                    • 1 large avocado, halved, pitted, peeled, sliced
                    • 12 large Boston lettuce leaves
                    1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
                    2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

                      • 3 tablespoons orange juice
                      • 1 tablespoon fresh lime juice
                      • 1 tablespoon honey
                      • 1 teaspoon grated orange peel
                      • 3 tablespoons olive oil
                      • 1/2 red onion, sliced paper-thin
                      • 1 pound fresh lump crabmeat, picked over, separated into chunks
                      • 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
                      • 1 large avocado, halved, pitted, peeled, sliced
                      • 12 large Boston lettuce leaves
                      1. Combine first 4 ingredients in small bowl whisk in oil. Season dressing with salt and pepper. Mix in onion let marinate 15 minutes.
                      2. Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.


                      Watch the video: Ayesha Currys Mango Crab Avocado Salad with Lemon Vinaigrette. Parents (May 2022).