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!
Here’s 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!
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!
Tips for buying and storing mangos:
It can be 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! Let the mango sit at room temperature for an hour or two before using it.
How to dice a mango:
- 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!
PRO TIP! 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 more bright and lively tropically-inspired appetizers!
- Grilled Citrus Chili Shrimp with Mango – Pineapple Salsa
- Mexican Shrimp Cocktail
- Mango Gazpacho with Crab and Jalapeno Relish
- Halibut Ceviche with Mango and Avocado
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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!
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
Instructions
- 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.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 19mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Beth (OMG! Yummy) says
I really really love this – I’m inspired. Has all the flavors I love. Presents like a dish you’ve labored over but really, it’s simple. Love that photo of the water on the lime. Lovely.
Carol says
Thank you, Beth!
Coleen @ The Redhead Baker says
You had me at the word “Crab” and I just fell more in love with this recipe with each additional word!
Carol says
Thanks, Coleen!
Barbara | Creative Culinary says
I love everything about this Carol; the flavors and color just scream spring and summer and I know we will get ours here soon. Please.
So glad you’ve joined our group; I knew you would offer up something special!
Carol says
Thanks, Barb! Happy to be a part of such a great group! Looking forward to many more delicious menus!
Jane, The Heritage Cook says
This is so beautiful and the perfect “fancy” appetizer for any party! I would have to double the recipe because I’m sure I would nibble this like crazy, LOL. Welcome Carol, we’re glad you’ve join us!!
Carol says
Thank you, Jane! Glad to be a part of this amazing concept with so many talented bloggers!
Karen says
I love all of your tips in this post! This appetizer is both gorgeous and delicious sounding. I’ll be trying it!
Carol says
Thanks, Karen! Hope you enjoy!
[email protected] says
What an incredibly beautiful contribution to our Progressive Dinner. I love the flavor combinations and I’m a huge fan of endive leaves as “boats.” Maybe the endive boats are a bit Mad Men for some, but for me they are the perfect way to serve a salad – beautiful and easy to put together.
Carol says
Thanks, Laura! Definitely not too “Mad Men” for me! I love Belgian endive and think it’s underutilized. Glad to be a part of such a talented group!
Liz says
Whoa, crab, mango and avocado??? This is one terrific, healthy appetizer, but I’d be hiding some away to eat for a gourmet lunch!! So happy you joined us this month!
Carol says
Thank you, Liz! This salad would absolutely be a terrific lunch stuffed into an avocado or over lettuce. Love and honored to be a part of this great concept!
thewimpyvegetarian says
What a great party appetizer when the weather gets warm here! I love this. And yes, mango can be tricky! Thanks for the link!!
Carol says
Thanks so much, Susan! It’s sooo easy and sooo flavorful!