- 1 lb. jumbo lump crabmeat
- 2 ripe avacados — pitted, skinned & cubed (squeeze fresh lime juice over to prevent browning.)
- 2 mangos — pitted, skinned and cut into small cubes
- Head Boston lettuce
- 1/4 cup orange juice
- 1 tbs. Garlic Gourmay — Gourmay Sauce
- 1/4 cup Garlic Gourmay — Garlic Olive Oil
- 2 tbs. rice wine vinegar
- 1 tbs. chopped shallots
- 1 tbs. chopped garlic
- 1 tbs. honey
- 3 tbs. mayonnaise
- 2 tbs. chopped cilantro
- Season to taste with Garlic Gourmay - Zesty Garlic, Garlic Pepper, Honey Lime Rub or Lemon Pepper Grill
- Mix all dressing ingredients together in a blender and blend for a couple minutes until smooth.
- Mix all salad ingredients together in a bowl. Place lettuce leaves on each plate and scoop salad on top. Drizzle a fair amount of dressing over each serving.