Crab, Mango, and Avocado Stacks

Crab, Mango, and Avocado Stacks

Ingredients:
½ pound jumbo lump crab, picked over
1 large tomato, chopped
1 cucumber, peeled, seeded, and chopped
1 mango, pitted, peeled, and chopped
1 avocado, pitted, peeled, and chopped
2 cups salad greens
½ cup Citrus Vinaigrette

Directions:
Place the food ring mold or empty can on a salad plate. Press one-quarter of the crab into the mold,
followed by a quarter of the tomato, cucumber, mango, and avocado. Press down on the food while
slowly lifting the mold off the stack. Repeat with the remaining ingredients on separate plates.
Arrange the salad greens around each stack and drizzle with the vinaigrette before serving.
Makes 4 servings
Tuna Niçoise Salad
Although canned tuna is traditional for this classic French salad, I prefer fresh tuna that is
pan-seared just until it’s medium-rare. Boiled potatoes are also customary, but I roast them
until tender on the inside and crisp on the outside.
TOTAL TIME: 35 MINUTES
SALAD