Ingredients
- Cucumber, Mango, and Crab Salad in a Seasoned Avocado
- 3 c. Cucumber and Mango Salad
- 6 ea Half avocado skin, reserved
- As needed Lemon juice, fresh
- 2 tbsp. Garlic Aioli
- As needed Chives, fresh, minced
- As needed Lemon zest, fresh
- Cucumber and Mango Crab Salad
- 1 1/4 c. Crab, lump, canned, picked for shells
- 1/4 c. Mango, fresh, 1/4in dice
- 1/4 c. English cucumber, seedless, skin-on, 1/4in dice
- 2 tbsp. Serrano pepper, seeds removed, minced
- 2 tbsp. Shallot, minced
- 2 tbsp. Lime juice, fresh
- 1 1/2 tsp. Coriander, toasted, ground
- 1 1/2 tsp. Fennel seeds, toasted, ground
- 1/2 tsp. Celery seeds
- 1 1/2 tsp. Kosher salt
- 2 c. Avocados From Mexico, stage 4, 1/2in dice
- 1 tsp Old bay seasoning
- Garlic Aioli
- 1/2 c. Mayonnaise
- 2 ea Garlic cloves, minced
- 2 tbsp. Lemon juice, fresh
- 1/4 tsp. Kosher salt
Instructions
- Cucumber and Mango Crab Salad
- In a medium bowl mix the crab, mango, cucumber, serrano, shallot, lime juice, coriander, fennel, celery seed, salt, avocado, and old bay until thoroughly combined.
- Store in a covered container in the refrigerator until needed.
- Garlic Aioli
- Combine all ingredients and mix until thoroughly combined.
- Transfer to a squeeze bottle and store in the refrigerator until ready to use
- Cucumber, Mango, and Crab Salad in a Seasoned Avocado
- Fill each avocado skin with 1/2 cup of cucumber and mango crab salad.
- Finish with a light drizzle of lemon juice and garlic aioli. Garnish with chives and lemon zest.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
