Crab Mango and Avocado Salad Recipe

Ingredients (18)

• For the sauce:
• 1 Tbsp extra virgin olive oil
• 1 ripe mango, peeled, pitted and diced
• 1/4 cup of water
• 1 teaspoon freshly squeezed lemon juice
• Salt and freshly ground pepper to taste
• For the salad:
• 1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
• 1 1/2 Tbsp freshly squeezed lime juice
• 3 Tbsp extra virgin olive oil
• 1 Tbsp cilantro leaves, finely chopped
• 2 teaspoons mint leaves, finely chopped
• 1 Tbsp minced shallot or purple onion
• 1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
• 1 firm but ripe avocado, pitted, peeled, and diced
• Tabasco sauce
• Salt and freshly ground pepper to taste
• Optional: ruby red grapefruit sections, peeled: