Seafood Citrus Salad

Seafood Citrus Salad 


Mango, diced
Cantaloupe, diced
Avocado, diced
16 ounces of lump crab meat (can also use tuna)
3-4 Tbsp. Olive Oil
1 lime, juiced
1/2 tsp Old Bay Seasoning
Salt & Pepper to taste
Spring Salad tossed with Italian Dressing
Orange slices for garnish

  • Layer the mango, cantaloupe, and avocado in a small ramekin dish sprayed with non-stick cooking oil.
  • Mix the crab meat with 3-4 Tbsp. Olive Oil, the lime juice, Old Bay Seasoning and Salt & Pepper to taste.
  • Layer the crab mixture on top of the avocado.
  • Gently press down the layers.
  • Place a serving of the tossed salad on a plate.
  • Invert the layered dish onto the salad.
  • Garnish with oranges.
This is a great make-ahead dish.  Tightly cover the ramekin dish once you have all the ingredients layered.  Refrigerate until you are ready to serve, then simply flip it onto your tossed salad!
(Serves 4)

About The Author

Dr. Vincent Sferra

Dr. Vincent Sferra

Dr. Vincent Sferra is the founder and Clinic Director of Natural Medicine & Rehabilitation. He is Board Certified in Chiropractic Medicine and Chiropractic Neurology, a Certified Clinical Nutritionist, and a Certified Strength and Conditioning Specialist certified by the National Strength & Conditioning Association. He has been in practice and providing educational health and wellness programs in the community since 1986.

Share on:

Quick Contact

Somerset, NJ

Natural Medicine & Rehabilitation

Long Branch, NJ

West End Physical Therapy
Affiliate of Natural Medicine & Rehabilitation