Seafood And Mango Salad With Yuzu Vinaigrette

SEAFOOD AND MANGO SALAD WITH YUZU VINAIGRETTE

Seafood and Mango Salad With Yuzu Vinaigrette image

Make and share this Seafood and Mango Salad With Yuzu Vinaigrette recipe from Food.com.

Provided by Member 610488

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 yuzu, zest
1 1/2 tablespoons fresh yuzu juice
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup fruity extra-virgin olive oil
1/3 cup mayonnaise
1 teaspoon fresh ginger, minced
1 teaspoon soy sauce
1 1/2 tablespoons fresh yuzu juice
2 firm ripe mangoes
1/2 lb crab, shelled cooked (or use all shrimp)
1/2 lb baby shrimp, peeled cooked
5 ounces baby arugula

Steps:

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.

Nutrition Facts : Calories 422.9, Fat 22.4, SaturatedFat 3.2, Cholesterol 158.1, Sodium 1083.6, Carbohydrate 32.6, Fiber 3.3, Sugar 25, Protein 25.4

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