Recipe: Appetizing Mango avocado salad with Japanese crab stick

Mango avocado salad with Japanese crab stick. Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer. Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer. Carefully slide the mold off of the stack and chill until ready to serve.

Divide the crabmeat between the plates, drizzle with the dressing and serve. Place a ring mold in the center and put avocado, mango salsa and crab meat remoulade one after the other in layers. Summer Salad - Prawns, Mango and Avocado! You can cook Mango avocado salad with Japanese crab stick using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mango avocado salad with Japanese crab stick

1. You need of Mango.
2. You need of Avacado.
3. Prepare of Crab stick.
4. It's of Mayonnaise.
5. It's of Salt and pepper.

I'm a bit fussy when it comes to fruit in meals. Risoni/orzo is my go-to for this type of salad (good shape for this type of salad, soaks up flavours well) and if Other variations - lemon instead of lime, crab or other seafood, even chopped seafood sticks! A typical Kani Salad includes imitation crab sticks, iceberg lettuce, cucumber, carrot, and Japanese mayo. But if you want to bring it to another level Mango-adds sweet, juicy taste to your Kani Salad.

Mango avocado salad with Japanese crab stick step by step

1. Cut mango and avocado into cubes. Gently mix them together, mango juice will prevent avocado from oxidation.
2. Mix the cooked Japanese crab stick with mayonnaise, season with some salt and pepper.
3. Use a metal ring to arrange mango and avocado at the bottom, top with the crab and mayonnaise mixture.
4. Carefully remove the metal ring, garnish with some crab roe, enjoy 😋.

For best punch, use a perfectly ripe mango and slice it into strips Avocado-brings healthy goodness. This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing. In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.