Ayesha Curry's Mango Crab Avocado Salad with Lemon Vinaigrette Recipe

Ingredients

• Mason jar with lid
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons freshly chopped cilantro
• 1 tablespoon honey
• 1 teaspoon finely minced jalapeno salt and pepper to taste
• 1 pound fresh lump crabmeat, picked over, separated into chunks
• 2 cups cubed mango
• 1 pitted and cubed avocado
• 1 tablespoon fresh lime juice Pinch of salt
• 4 cups chopped romaine lettuce