Mango avocado salad with Japanese crab stick. Recently at a restaurant in LA I had another delicious crab mango salad, this time with avocado and surrounded by peeled ruby red grapefruit. This Chicken Mango Avocado Salad recipe is loaded with juicy chicken, creamy avocado and that sweet pop of mango flavor takes this mango salad over the top. The sweet and tangy honey vinaigrette couldn't be easier!

But if you want to bring it to another level Mango-adds sweet, juicy taste to your Kani Salad. 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. You can cook Mango avocado salad with Japanese crab stick using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mango avocado salad with Japanese crab stick

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

In a large bowl, toss together the chicken, mangos and avocados. The delicious flavors of crab, mango, and avocado come together in this salad creating a light summer dish that is also decadent. Toss remaining ingredients (except chives) together in a large bowl. Pour olive oil mixture over crab mixture and toss.

Mango avocado salad with Japanese crab stick instructions

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 😋.

Serve in large martini glasses and garnish with fresh. For the dressing: Combine all of the ingredients in a bowl and mix. You can adjust the amount of each ingredient to best. Summer Salad - Prawns, Mango and Avocado! I'm a bit fussy when it comes to fruit in meals.