Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small mixing bowl, whisk together the orange juice, lime juice, honey, jalapeño, shallot and olive oil and season with salt and pepper. Set aside.

Step 2    

In a large bowl, gently combine the crabmeat, mango, avocado, chives and the vinaigrette. Divide salad equally between lettuce leaves. Drizzle with any additional vinaigrette.

Make Ahead

The vinaigrette can be made up to three days ahead and refrigerated. Bring to room temperature before serving.

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