From The Galley: Mango Pineapple Crab Salad

From The Galley: Mango Pineapple Crab Salad


1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
3 tablespoons seasoned rice vinegar
2 tablespoons honey
1 large garlic clove, grated
1 tablespoon coarsely chopped fresh cilantro
4 tablespoons chopped fresh chives
1 pound jumbo lump crabmeat

2 cups sliced peeled mangoes (about 2)
2 cups cubed pineapple
1/2 cup thinly sliced red onion
1 ripe avocado, cubed
1 head Bibb lettuce, separated into leaves
Freshly ground black pepper
Cilantro sprigs


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 sprigs, and remaining 2 tablespoons chives.

Recipe Link & credit:

Mango Pineapple Crab Salad


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