Mango avocado salad with Japanese crab stick. Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce. This healthy Japanese Kani Salad is so easy to whip up, and it's absolutely amazing when tossed in a light and refreshing ponzu mayonnaise dressing!
Photo about Closeup of Japanese surimi crab stick and avocado temaki ( wrapped up in seaweed ). The Best Crab Sticks Recipes on Yummly Salad kepiting ini dapat menjadi salah satu pilihan menu yang menyenangkan untuk diet ketatmu! #cchannelid #food Oya, C Channel juga ada di Instagram Tasty, Healthy California Roll, with Crab stick, avocado, japanese mayo, sesame seeds. You can cook Mango avocado salad with Japanese crab stick using 5 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Mango avocado salad with Japanese crab stick
- Prepare of Mango.
- It’s of Avacado.
- You need of Crab stick.
- It’s of Mayonnaise.
- Prepare of Salt and pepper.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center. Thai Crab Salad with Avocado and MangoTalia Bunting. A typical Kani Salad includes imitation crab sticks, iceberg lettuce, cucumber, carrot, and Japanese mayo. But if you want to bring it to Mango-adds sweet, juicy taste to your Kani Salad.
Mango avocado salad with Japanese crab stick step by step
- Cut mango and avocado into cubes. Gently mix them together, mango juice will prevent avocado from oxidation.
- Mix the cooked Japanese crab stick with mayonnaise, season with some salt and pepper.
- Use a metal ring to arrange mango and avocado at the bottom, top with the crab and mayonnaise mixture.
- 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. For the dressing: Combine all of the ingredients in a bowl and mix. You can adjust the amount of each ingredient to. Gently push down the avocado slices into the bottom of the mold. Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.