Crab and Mango Salad with Mojito Dressing - Bravabod
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Crab and Mango Salad with Mojito Dressing

Valentina

This meal-in-one salad tastes like a mini tropical vacation. Juicy tomatoes, vibrant mango and creamy avocado, make a perfect pairing to succulent crabmeat. The addition of an easy mint and lime dressing ties everything together to make this one heck of a memorable salad. The quality of the crabmeat really shines through here, so aim to get the best variety available. If you don't have any fresh crab in your area, cooked shrimp makes a good alternative.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 pound jumbo lump crab meat (Note 1)
  • 3 ounces mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 ripe mango, peeled & diced
  • 1 avocado, diced Mojito Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons fresh mint
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 1 tablespoon honey
  • salt and pepper, to taste

Instructions
  1. Step 1: Combine all Mojito Dressing ingredients in a wide-mouthed mason jar. Use a stick blender to emulsify the ingredients together until creamy and only small mint specks remain. You could also whisk well by hand, but be sure to chop the mint into very small pieces. Set aside in the refrigerator.
  2. Step 2: Add all salad ingredients to a large bowl. Pour in the prepared dressing, to taste.
  3. Serve: Enjoy. Any leftover salad dressing can be stored up to 5 days.

Recipe Notes

Note 1: As a more budget-friendly alternative to crab, substitute with an equivalent amount of diced pre-cooked shrimp or salmon.

Nutrition

This meal-in-one salad tastes like a mini tropical vacation. Juicy tomatoes, vibrant mango and creamy avocado, make to a mint and lime dressing. Richly textured jackfruit stands in as a delicious vegan crabmeat alternative. It all make this one heck of a memorable salad.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 (20 ounce) can green or young jackfruit, packed in water or brine
  • 3 ounces mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 ripe mango, peeled & diced
  • 1 avocado, diced Mojito Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons fresh mint
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 1 tablespoon agave nectar
  • salt and pepper, to taste

Instructions
  1. Step 1: Drain and rinse the jackfruit. Once rinsed, gently squeeze out the excess water by hand or with a cheesecloth. Discard any seeds and/or hard pieces on the jackfruit. Chop the remaining jackfruit into strips. Set aside.
  2. Step 2: Combine all dressing ingredients in a wide-mouthed mason jar. Use a stick blender to emulsify the ingredients together until creamy and only small mint specks remain. You could also whisk well by hand, but be sure to chop the mint into very small pieces. Set aside in the refrigerator.
  3. Step 3: Add all salad ingredients to a large bowl. Pour in the prepared dressing, to taste.
  4. Serve: Enjoy. Any leftover salad dressing can be stored up to 5 days.
Nutrition

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Crab and Mango Salad with Mojito Dressing

PT20M 1/2 pound jumbo lump crab meat (Note 1) 3 ounces mixed salad greens 1 cup cherry tomatoes, halved 1 ripe mango, peeled & diced 1 avocado, diced 4 tablespoons extra-virgin olive oil 2 tablespoons lime juice 2 tablespoons fresh mint 1 tablespoon champagne vinegar or white wine vinegar 1 tablespoon honey salt and pepper, to taste Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

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