Crab, Avocado, Mango and Crispy Sweet Potato Salad

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.