Crab, Mango and Avocado Salad with Garlic-Citrus Dressing
16 oz fresh lump crabmeat
1 large ripe mango
1 large ripe avocado
Half small red onion thinly sliced
One head Boston lettuce
3 T Boyajian Garlic Oil
3 T fresh squeezed orange juice
1 T fresh squeezed lime juice
1 T honey
salt and pepper to taste
Rinse cilantro and Boston lettuce and pat dry. Peel and slice mango into 1/2 inch wide sections. Do the same with avocado. Slice onion to make whole rings. Remove stems and finely chop cilantro. Set aside. Place lettuce leaves on serving plate. Spoon crabmeat mixture atop lettuce. Place mango, avocado and red onion slices on top.
Mix all dressing ingredients together well, and dress salad right before serving. Sprinkle liberally with cilantro.
Elizabeth Horton de Meza
Food enthusiast, writer and contributor to Bon Appetit