Mango-Pineapple Crab Salad
Ingredients
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
3 Tbsp rice vinegar or (see substitute below)
2 Tbsp honey
1 clove garlic, grated
1 Tbsp chopped fresh cilantro
4 Tbsp chopped fresh chives
1 pound jumbo lump crabmeat or imitation
Directions
- Whisk together first 6 ingredients and 2 tablespoons chives in a large bowl.
- Add Crabmeat and next 4 ingredients; toss gently to coat.
- Divide lettuce leaves evenly among 4 plates, and top evenly with crab mixture.
- Sprinkle with black pepper, cilantro springs and remaining 2 tablespoons chives.
Substitution: 3 Tbsp rice vinegar -- Sub with 3 Tbsp White Wine Vinegar + plus 3/4 teaspoon Sugar
Total Time: 15 min
Prep: 15 min
Cook: 0 min
Yield: 4 servings
Level: Easy
MARGIE'S FAVORITE RECIPES
© Margies Favorite Recipies 2014 - All Rights Reserved
2 cups sliced peeled mangoes (about 2)
2 cups cubed pinapple or canned chunk well drained
1/2 cup thinly sliced red onion
1 ripe avacado, cubed
1 head bibb lettuce, separated into leaves
ground black pepper
cilantro sprigs (optional)
