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Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette comes together with Kosher Salt, Freshly Ground Black Pepper, Fruity Extra Virgin Olive Oil, Mayonnaise, and Fresh Ginger. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 tsp
• 1/8 tsp
• 1/4 cup
• 1/3 cup
• 1 tsp
• 1 tsp
• 2
• 1/2 lb
• 1/2 lb
• 5 oz

Method (preview)

1. 1

   In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.

2. 2

   In a small bowl, stir together mayo, ginger, soy, and juice. Chill.

3. 3

   Cut cheeks from mangoes, peel fruit, and thinly slice crosswise.

4. 4

   Cut remaining fruit from pits, peel, and thinly slice.

5. 5

   In a medium bowl, stir crab and shrimp with 2 tbsp. vinaigrette to blend.

6. 6

   In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture.

7. 7

   Sprinkle with lime leaves. Serve mayo on the side to dot over salads.