DistributorsSalsas & sides · CRESPO KITCHEN
Mango Crab Avocado Salad
Crab and fruit over romaine with a lemon-herb vinaigrette.
Fresh mango
© 2026 National Mango BoardIngredients
- Mason jar with lid
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoon freshly chopped cilantro
- 1 tablespoon honey
- 1 teaspoon finely minced jalapeno salt and pepper to taste
- 1 pound fresh lump crabmeat, picked over, separated into chunks
- 2 cups cubed mango
- 1 pitted and cubed avocado
- 1 tablespoon fresh lime juice Pinch of salt
- 4 cups chopped romaine lettuce
Method
- Shake olive oil, lemon juice, cilantro, honey and jalapeño together in the jar. Season the vinaigrette with salt and pepper.
- Gently fold ready-to-eat crabmeat with mango, avocado, lime juice and the pinch of salt.
- Arrange the romaine, add the crab mixture and spoon vinaigrette over it.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Ayesha Curry; National Mango Board