Seafood And Mango Salad With Yuzu Vinaigrette Recipe

Name: Seafood And Mango Salad With Yuzu Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yuzu Vinaigrette; 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; Soy-Ginger Mayo; 1/3 cup mayonnaise; 1 teaspoon fresh ginger, minced; 1 teaspoon soy sauce; 1 1/2 tablespoons fresh yuzu juice; Salad; 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

Servings: persons

Yuzu Vinaigrette
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
Soy-Ginger Mayo
1/3 cup mayonnaise
1 teaspoon fresh ginger, minced
1 teaspoon soy sauce
1 1/2 tablespoons fresh yuzu juice
Salad
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

1
In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
2
In a small bowl, stir together all mayonnaise ingredients. Chill until used.
3
Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits, peel, and thinly slice.
4
In a medium bowl, stir crab and shrimp with 2 tbsp vinaigrette to blend.
5
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.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Yuzu Vinaigrette, 2 yuzu, zest, 1 1/2 tablespoons fresh yuzu juice, 1/4 teaspoon kosher salt, and more.

Yes, Seafood And Mango Salad With Yuzu Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seafood And Mango Salad With Yuzu Vinaigrette

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