This elegant no-cook appetizer layers lump crab meat, creamy avocado, and sweet mango with a bright lime-cilantro vinaigrette.

Scale

1 ripe avocado, diced

1 tablespoon lime juice

1 cup fresh mango, diced

1 pound lump crab meat, drained

2 tablespoons finely chopped red onion

1 tablespoon finely chopped fresh cilantro

Salt and black pepper to taste

Microgreens for garnish (optional)

3 tablespoons lime juice

1 teaspoon lime zest

2 tablespoons olive oil

1 tablespoon honey

2 tablespoons chopped fresh cilantro

Salt to taste

Cook Mode Prevent your screen from going dark

1. Toss diced avocado with lime juice and a pinch of salt.

2. Dice mango and set aside.

3. Combine crab meat, red onion, cilantro, salt, and pepper.

4. Whisk lime juice, zest, olive oil, honey, cilantro, and salt into a vinaigrette.

5. Use a ring mold to layer avocado, mango, and crab; press gently.

6. Drizzle vinaigrette on top and garnish with microgreens. Serve immediately.

Use ripe but firm fruit for clean layers.

Prep ingredients up to 6 hours in advance and store separately.

Replace crab with poached shrimp or hearts of palm for variation.

Do not freeze this recipe. Best served fresh.