Name: Crab, Mango, and Avocado Salad with Citrus Dressing
Ingredients: 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 lb. 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

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Crab, Mango, and Avocado Salad with Citrus Dressing

Course: Salad, Seafood

Keyword: avocado, crab, mango

Servings:

Author: Bon Appétit | July 2007

Ingredients

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 lb. 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

Instructions

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
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.