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
Helpful tools and equipment (Affiliate Links):
- 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)
- ½ 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
- 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.
Amount 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.