1 c (8 oz.) lump crab meat, picked clean of shells
zest of one lime
juice of 2 limes
1 ripe mango, cut to small dice
2T avocado, almond, regular untoasted sesame or mild flavored oil
1T tamari
1T mango balsamic vinegar (or rice vinegar)
1 tsp. roasted granulated garlic
1 tsp. makrut lime salt
1/2 c cilantro leaves, rough chopped
2T mint leaves, chopped
Instructions
In small mixing bowl, combine lime juice from 1 lime, lime zest, mango/rice vinegar, tamari, oil, makrut lime salt, and roasted granulated garlic. Mix well with whisk to incorporate and form dressing.
In small bowl, combine crab meat and juice from 1 lime. Toss well to distribute.
In medium sized bowl, combine sliced radishes, mango, avocado, crab, mint and cilantro. Pour dressing over salad and toss gently to fully combine.
Can be served room temperature immediately or covered tightly with plastic wrap and chilled for up to 24 hours.
Serving
Suggestions
Serve as filling for lettuce cups, spring rolls, or as side salad.
Originally Submitted
9/2/2014
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