Crab Mango and Avocado Salad with Chile Lime Dressing in Endive

Crab Mango and Avocado Salad with Chile Lime Dressing in Endive is a flavor explosion!  It’s the perfect appetizer to make all spring and summer long!

Hey, friends!  I’ve got a super light and flavorful appetizer that’s perfect for serving outdoors around the pool and for every outdoor occasion this spring and summer!  It’s got ALL the summery flavors going on–Crab Mango and Avocado Salad with Chile Lime Dressing in Endive!

First of all, I’ve got something really cool to share with you!  On a monthly basis from now on, I’ll be sharing a menu from various food bloggers based on the concept of the progressive dinner party.  If you’re unfamiliar with the concept, a progressive dinner party moves from house to house with each course.  Here, you’re invited to hop from blog to blog!  Please do check them out for some wonderful recipes!  This month’s theme is citrus.

This is one of those easy-peasy appetizers you want to have in your arsenal.  A little prep work and mama!  It’s super-impressive and perfect for entertaining in warm weather!

Mangos can be a little finicky.  It’s tough finding a good mango that’s not funky on the inside.  Make sure the mango has JUST a little “squeeze” to it and it looks good on the outside.  A mango that’s past it’s prime is going to be extremely soft and just won’t look good.  Here’s a mango shopping guide from Saveur magazine:  How to Pick the Perfect Ripe Mango.

I like to store mangoes in the refrigerator because they can go from ripe to ridiculously over-ripe in no time!

To easily dice a mango, slice down from the stem end, avoiding the large pit.  Then take a sharp paring knife and simply make cuts in the mango flesh as follows:

Use the dull end of the chef’s knife or paring knife and simply cut the already diced flesh from the mango half and place it in a bowl.  Add the other ingredients and ta-daahhh!  A delicious, summery salad ready to serve in numerous ways!

Place this salad in avocado halves for a lovely light lunch or as shown here, place it in endive leaves.  The cilantro, mango, avocado, lime, a touch of shallot makes for a lovely bite to serve all spring and summer long!

Here’s a tip to get the endive leaves to lie “still” and not roll around on your serving platter.  Simply shave a small amount from the bottom/outside of each one with a sharp paring knife to create a flat surface.

Here are two more bright and lively tropically-inspired appetizers perfect for warm-weather entertaining!

• Grilled Citrus Chili Shrimp with Mango – Pineapple Salsa
• Mexican Shrimp Cocktail

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party.  Each recipe in our menu this month features citrus in some form: slices of fruit, juice, rind etc.  Our host this month is Laura from Mother Would Know.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location.  With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

A Citrus Feast

Cocktails & Other Beverages

• Blackberry Lime Margaritas from The Redhead Baker
• Orange Frosty, from the Orange Appeal Cookbook, Creative Culinary

Appetizers

• Asparagus Salad with Lemon Vinaigrette (Gluten-Free) from The Heritage Cook
• Crab and Mango Salad with Spicy Lime Dressing in Endive from From A Chef’s Kitchen

Main Courses

• Fish with Lemon Caper Sauce from Mother Would Know
• Stir-Fried Crispy Orange Beef from Karen’s Kitchen Stories

Side Dishes

• Roasted Asparagus Salad with Preserved Lemon from OMG Yummy
• Cauliflower Scampi in a Garlic Lemon Sauce from The Wimpy Vegetarian

Desserts

• Glazed Lemon Pound Cake from That Skinny Chick Can Bake
• Fruited Orange Summer Dessert Salad with Orange Marmalade Whipped Cream from Life’s a Feast

Crab Mango and Avocado Salad with Chile Lime Dressing in Endive

Print shopping list

Prep Time 30 min

Total Time 30 mins

Yields 20-24

Ingredients

• 1 large serrano chile, minced
• 1 small shallot, minced
• 2 cans (6-ounce each) canned lump crab, drained
• 1 small avocado, peeled, pitted and diced
• 1 large mango, peeled, pitted and diced
• 2 large limes, juiced (3-4 tablespoons)
• 1/2 cup chopped cilantro
• 2 tablespoons extra-virgin olive oil
• salt and freshly ground black pepper, to taste
• 4-5 large heads Belgian endive, separated into 20 - 24 leaves
• lime wedges and cilantro sprigs, for garnish

Directions

Combine first 9 ingredients in a small bowl.

Place equal amounts of the salad in each endive leaf.  Garnish with lime wedges and cilantro sprigs.

by Carol | From A Chef's Kitchen

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