Seafood And Mango Salad With Yuzu Vinaigrette - cooking recipe

Ingredients

Yuzu Vinaigrette
2 yuzu, zest
1 1/2 tablespoons fresh yuzu juice
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup fruity extra-virgin olive oil
Soy-Ginger Mayo
1/3 cup mayonnaise
1 teaspoon fresh ginger, minced
1 teaspoon soy sauce
1 1/2 tablespoons fresh yuzu juice
Salad
2 firm ripe mangoes
1/2 lb crab, shelled cooked (or use all shrimp)
1/2 lb baby shrimp, peeled cooked
5 ounces baby arugula

Preparation

In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
In a small bowl, stir together all mayonnaise ingredients. Chill until used.
Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits, peel, and thinly slice.
In a medium bowl, stir crab and shrimp with 2 tbsp vinaigrette to blend.
In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture. Serve mayo on the side to dot over salads.