Summer Salad of
Golden Crab, Mango & Avocado

adapted from Norman Van Aken's Feast of Sunlight
Pair with Sauvignon Blanc or Viognier

For the Vinaigrette
1/4 cup lime juice
3/4 cup extra virgin olive oil
cracked black pepper to taste

For the Salad
1 pound Golden Crab leg and claw meat
1 large mango - peeled, seeded, and cubed into medium chunks, chilled
1 avocado - peeled, seeded and cubed into medium chunks, chilled
4 small handfuls of mixed baby lettuces, washed, spun dry and kept cold

Method: Combine the mango and avocado in one bowl. Ladle enough of the vinaigrette to coat and gently fold through the fruit.

To Serve: Ladle enough of the remaining vinaigrette through lettuces to coat lightly. Toss. Arrange the lettuces casually on plates. Mound the avocado and mango combination over the lettuces. Shred the crabmeat by tearing it with your fingers. Generously strew the crabmeat over the mango and avocado. Serve cold. Serves 6.

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Francesca's Favorites
2046 McKinley Street
Hollywood, FL 33020
800-865-2722
Fax: 800-330-2282
E-Mail: seafood@floridaseafood.com