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Crab, Avocado, Mango and Crispy Sweet Potato Salad

Name: Crab, Avocado, Mango and Crispy Sweet Potato Salad
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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; 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

Prep 20 min
Total 30 min
Ingredients 20
Servings 4

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!

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.

You can use a premade vinaigrette.
Use cooked pieces of shrimp instead of crab meat.

No nutrition information available for 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!