Prep 30 mins
Cook 0 mins
This recipe was inspired by a dish served at Ray's Boathouse in Seattle. It is flavorful, light, refreshing, and perfect on a hot day. There is no oil in the dressing. Serve as an appetizer/first-course or as a luncheon main dish. Using frozen mango and good-quality canned lump crab meat makes for an easy dish to prepare.
- 3⁄4 cup mango, cut into 1-inch pieces (I used Trader Joe's frozen mango, thawed)
- 3⁄4 cup medium shrimp, cooked
- 1 cup cooked lump crabmeat, rinsed and drained well (I used 1/2 of 16 oz. can of pasteurized lump crabmeat from Costco)
- 1 orange, peeled and sectioned
- 1⁄2 orange, juice of
- 1 lime, peeled and sectioned
- 1⁄2 lime, juice of
- 1⁄2 bunch fresh cilantro (or to taste)
- sea salt, to taste
- 1 (10 ounce) package mixed salad greens
- 12 -18 large shrimp, cooked and with tails on for garnish
- Place mango in the bottom of a medium-sized bowl.
- Cut sectioned orange into 1" pieces, and layer on top of mango.
- Cut sectioned lime into 1/2" pieces, and layer on top of orange pieces.
- Top citrus with shrimp, then crab.
- Cover bowl and refrigerate for up to 3 hours.
- To finish salad, tear cilantro leaves into large pieces and sprinkle over seafood and fruit.
- Sprinkle a dash of sea salt over the top, and squeeze the juice of the orange and lime halves over all.
- Place a bed of salad greens on four plates for a luncheon, or six plates for an appetizer/first course.
- Gently toss seafood and fruit together and place on top of greens.
- Garnish each salad with 3 large tail-on shrimp, tail-up in the center of the salad.