ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mango-Pineapple Crab Salad

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 15 mins
Total time 15 mins
Yield

Makes 4 servings

This no-cook recipe only takes 15 minutes total and is the perfect dish to remind you of summer with flavors of crab, mango and pineapple.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey
  • 1 large garlic clove, grated
  • 1 tablespoon coarsely chopped fresh cilantro
  • 4 tablespoons chopped fresh chives
  • 1 pound jumbo lump crabmeat
  • 2 cups sliced peeled mangoes (about 2)
  • 2 cups cubed pineapple
  • 1/2 cup thinly sliced red onion
  • 1 ripe avocado, cubed
  • 1 head Bibb lettuce, separated into leaves
  • Freshly ground black pepper
  • Cilantro sprigs

How to Make It

  1. Whisk together first 6 ingredients and 2 tablespoons chives in a large bowl. Add crabmeat and next 4 ingredients; toss gently to coat. Divide lettuce leaves evenly among 4 plates, and top evenly with crab mixture. Sprinkle with black pepper, cilantro sprigs, and remaining 2 tablespoons chives.

    Preparing Mango