Seafood And Mango Salad With Yuzu Vinaigrette

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.