Crab Mango and Avocado Salad with Chile-Lime Dressing
Crab, Mango, and Avocado Salad with Chile-Lime Dressing served on endive or romaine lettuce is a flavor explosion! Light, refreshing, and full of bold flavors, this easy no-cook appetizer or light lunch is bright, tangy, and beautifully balanced. Whether you're entertaining or just treating yourself, this vibrant salad is a delicious way to cool down and spice things up.
Servings: 20 -24
Ingredients
- 1 large serrano chile minced
- 1 small shallot minced
- 2 cans (6-ounce each) 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.
Notes
SUBSTITUTIONS:
- Shrimp works well in place of crab.
- Pineapple works well in place of mango.
- Place the salad in avocado halves for a lovely light lunch or starter.
- Make sure the mango has a little “squeeze” to it and looks good on the outside.
- To get the endive leaves to lie “still” and not roll around on your serving platter, shave a small amount from the bottom/outside of each one with a sharp paring knife to create a flat surface.
Nutrition
Serving: 1 | Calories: 38kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg