Recipe information
Yield
Makes 4 Servings
Ingredients
3
tablespoons orange juice
1
tablespoon fresh lime juice
1
tablespoon honey
1
teaspoon grated orange peel
3
tablespoons olive oil
1
/2 red onion, sliced paper-thin
1
pound fresh lump crabmeat, picked over, separated into chunks
1
large (15- to 16-ounce) mango, peeled, pitted, sliced
1
large avocado, halved, pitted, peeled, sliced
12
large Boston lettuce leaves
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Preparation
Step 1
Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Step 2
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.