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Crab, Avocado, Mango and Crispy Sweet Potato Salad

  • Prep 20 min
  • Total 30 min
  • Ingredients 20
  • Servings 4
  • Facebook
    22
  • Pinterest
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  • Save
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Ingredients

For the vinaigrette

1/3
cup lemon juice
1
tablespoon honey
1
teaspoon Dijon mustard
Salt and pepper, to taste
1/2
garlic clove, crushed
1/3
cup extra virgin olive oil
1/3
cup vegetable oil
1
tablespoon mayonnaise

For the salad:

1/2
sweet potato, peeled
1/2
cup vegetable oil
1
cup baby spinach
1
cup cherry tomatoes, finely chopped
1
ripe mango, peeled and cut into thin slices
1
small red onion, thinly sliced
1
ripe but firm avocado, peeled and cut into thin slices
8
oz crab meat, cooked
Salt and pepper, to taste
Sliced radishes, to decorate
Pomegranate, to decorate
1/4
teaspoon poppy seeds

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660.4
% Daily Value
Total Fat
57.0g
88%
Saturated Fat
5.4g
27%
Cholesterol
56.4mg
19%
Sodium
959.2mg
40%
Total Carbohydrate
29.6g
10%
Dietary Fiber
6.3g
25%
Sugars
19.1g
Protein
13.0g
% Daily Value*:
Vitamin C
91.40%
91%
Calcium
9.40%
9%
Iron
7.40%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use a premade vinaigrette.

Use cooked pieces of shrimp instead of crab meat.

Directions

  • 1 For the vinaigrette: Combine lemon juice with honey, mustard, salt, pepper and garlic. Add the oils and mayonnaise, whisk until it emulsifies. Transfer to a small dressing bottle and serve with the salad. You can refrigerate it for up to 2 days.
  • 2 For the salad: Use a mandolin slicer or very sharp knife to thinly slice the sweet potato then cut it into very thin strips. Soak in cold water, and change the water 2 or 3 times to remove the starch. Drain and dry with a kitchen towel.
  • 3 Heat up the oil in a frying pan and add the thin strips of sweet potato, stirring them around with a fork for a few minutes, until they change color. Drain excess oil on a paper towel.
  • 4 To shape them into a salad, use a round cookie cutter or round molds.
  • 5 Place a round mold on a plate and star with a layer of spinach leaves. Then a layer of tomatoes, mango, onion, avocado and finally crab meat. Sprinkle each layer with a pinch of salt and pepper. Then decorate each salad stack with a little of the crispy sweet potatoes.
  • 6 Drizzle with the vinaigrette and decorate with radishes, pomegranate and a pinch of poppy seeds. Serve immediately.

During the hot summer months, the last thing we want to do is spend time in the kitchen. That's why I recommend making this delicious salad. Your guests will love it! You'll see that the result is very satisfying. Enjoy!

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

During the hot summer months, the last thing we want to do is spend time in the kitchen. That's why I recommend making this delicious salad. Your guests will love it! You'll see that the result is very satisfying. Enjoy!