Making this quintessential summer salad once, guarantees it a permanent spot amongst your repertoire. I could eat this everyday. Because the base of this salad consists of only 3 simple ingredients, making sure the avocados and mangoes are at peak ripeness plays an important role in the perfection of this dish. And yep, I cheat and buy pre-shelled lump crab, but I do get the really fresh stuff from our local seafood purveyor. I recently put it up against a few national brands and a canned version, and there’s just no comparison – really sweet and not too fishy.
I couldn’t tell you why, but I don’t use Butter Lettuce very often. Its tender leaves are so pretty and the slightly sweet and buttery flavor pairs perfectly with fruit. And its delicate cups offer the perfect vessel to hold this jewel of a summer salad - I love picking up a hydroponic head to stay fresh until I’m ready for it. This salad is a serious show stopper, and if you make the dressing in advance, some simple assembly just before you serve it means more time in the sun enjoying your guests and your summer.
Adapted from Bon Appetit
grated zest of 1 orange
1 T fresh lime juice
1 T honey
3 T freshly squeezed orange juice
3 T olive oil
½ red onion, sliced paper thin
1 pound fresh lump crab meat
1 large mango, peeled, pitted, sliced (or diced)
1 large ripe avocado, halved, peeled and sliced (or diced)
1 head of Butter Lettuce (Boston Bibb) , washed, leaves separated
Serves 4. Combine first 5 ingredients in a small bowl. Season with salt + pepper. Mix in onion; let marinate for 15 minutes. Combine crab, mango and avocado in large bowl. Gently mix in dressing. Divide lettuce amongst four plates and mound crab mixture on top.