Paleo Crab Salad with Mango and Avocado and Citrus Vinaigrette
This light salad is both Paleo and amazingly delicious! A wonderful meal sure to impress, but don’t wait for a special occasion to make it, go ahead and make it for yourself! Serves 4.
Photographer Ashely Bartoletti email: firstname.lastname@example.org
Juice of one fresh squeezed orange
Juice of one fresh lime
1 tablespoon honey
4 tablespoons Extra Virgin olive oil
Kosher or sea Salt and pepper (If desired)
2 tablespoons fresh chopped cilantro
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over,separated into chunks
1 large mango,peeled, pitted, cubed
1 large avocado, halved, pitted, peeled, and cubed
6 Radicchio leaves, washed
Organic Salad Mix
Red and yellow tomato wedges or vegetable of choice
Combine first 4 ingredients in small bowl. (add salt and pepper if desired) Whisk in oil.
Add cilantro and onion to mixture and let marinate.
In the meantime, Combine crabmeat, mango, and avocado in large bowl. (check crab for any shells). In a serving dish, place the salad mix and Gently pour half of the dressing over the salad pouring in the onions and cilantro.
Create a bowl in the center with the radicchio by overlapping the edges. Fill with the crab, mango and avocado mixture and pour remaining dressing on top. Garnish with tomatoes or sliced red, yellow and orange bell peppers. Enjoy!