Seafood and Mango Salad With Yuzu Vinaigrette

Total Time
20mins
Prep 20 mins
Cook 0 mins

This recipe is from the Marinus restaurant at Bernardus Lodge in Carmel Valley, California.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
  2. In a small bowl, stir together all mayonnaise ingredients. Chill until used.
  3. Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits, peel, and thinly slice.
  4. In a medium bowl, stir crab and shrimp with 2 tbsp vinaigrette to blend.
  5. In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture. Serve mayo on the side to dot over salads.