Name: Mango-Pineapple Crab Salad
Total time: 15 min
Yield: Makes 4 servings
Ingredients: ½ cup extra virgin olive oil; ¼ 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; ½ cup thinly sliced red onion; 1 ripe avocado, cubed; 1 head Bibb lettuce, separated into leaves; Freshly ground black pepper; Cilantro sprigs

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.

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Mango-Pineapple Crab Salad

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