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Crab, Avocado, Mango and Crispy Sweet Potato Salad

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  • Prep 20 min
  • Total 30 min
  • Ingredients 20
  • Servings 4
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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!
Morena Cuadra
Updated Sep 20, 2016
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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

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.

Expert Tips

  • tip 1
    You can use a premade vinaigrette.
  • tip 2
    Use cooked pieces of shrimp instead of crab meat.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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