Crab, Shrimp, And Mango Salad With Yuzu Vinaigrette

Crab, Shrimp, And Mango Salad With Yuzu Vinaigrette
13 Ingredients
  • Finely shredded zest from 2 yuzus or 1 Meyer lemon
  • 1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup fruity extra-virgin olive oil
  • 1/3 cup mayonnaise
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon soy sauce
  • 2 firm-ripe mangoes
  • 1/2 pound shelled cooked crab* (or use all shrimp)
  • 1/2 pound peeled cooked tiny shrimp*
  • 5 ounces baby arugula (2 qts. lightly packed)
  • 4 kaffir lime leaves*, minced, or finely shredded zest from 2 limes
Nutrition
236
12% daily value
8 servings
                                       
                                            dairy-​free
     

Fat

24% 15

Saturated

11% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 5

Carbs

6% 19

Carbs (net)

- 16

Fiber

12% 3

Sugars

- 13

Sugars, added

- 0

Protein

19% 9

Cholesterol

25% 75

Sodium

20% 478

Calcium

8% 84

Magnesium

8% 33

Potassium

9% 332

Iron

5% 1

Zinc

5% 1

Phosphorus

24% 169

Vitamin A

11% 98

Vitamin C

86% 52

Thiamin (B1)

4% 0

Riboflavin (B2)

4% 0

Niacin (B3)

9% 2

Vitamin B6

12% 0

Folate equivalent (total)

17% 69

Folate (food)

- 69

Folic acid

- 0

Vitamin B12

10% 1

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

34% 27
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