Seafood and Mango Salad With Yuzu Vinaigrette
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Yuzu Vinaigrette
- 2 yuzu, zest
- 22.18 ml fresh yuzu juice
- 1.23 ml kosher salt
- 0.61 ml fresh ground black pepper
- 59.14 ml fruity extra-virgin olive oil
-
Soy-Ginger Mayo
- 78.78 ml mayonnaise
- 4.92 ml fresh ginger, minced
- 4.92 ml soy sauce
- 22.18 ml fresh yuzu juice
-
Salad
- 2 firm ripe mangoes
- 226.79 g crab, shelled cooked (or use all shrimp)
- 226.79 g baby shrimp, peeled cooked
- 141.74 g baby arugula
directions
- In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
- In a small bowl, stir together all mayonnaise ingredients. Chill until used.
- Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits, peel, and thinly slice.
- In a medium bowl, stir crab and shrimp with 2 tbsp vinaigrette to blend.
- 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.
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