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Info
06.05.2011 (382 Days Ago)
| Difficulty | Novice | ||
| Cuisine | British/Irish | ||
| Season | Thanksgiving | ||
| Preparation Time | 15 mins | ||
| Serves | 4 |
Ingredients
| 3 tbsp mayonnaise |
| 1 tsp finely grated lime zest |
| 1 1/2 tbsp lime juice |
| 170g can white crab meat, drained |
| 2 avocados |
| 1 tbsp olive oil |
| pinch of caster sugar |
| 175g cherry tomatoes, halved |
| 140g mixed salad leaves, such as frisée, lamb's lettuce, mizuna and rocket |
| 1/2 medium cucumber, halved and thinly sliced |
| salt and freshly ground black pepper |
| fine strips of lime zest to garnish |
Directions
| 1. |
Put the mayonnaise in a bowl with the grated lime zest and 1 tbsp lime juice. Mix well, then set 1 tbsp of the lime mayonnaise aside. Add the crab meat to the remaining lime mayonnaise and mix well. |
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| 2. |
Peel the avocados, remove the stones and cut the flesh into cubes. Whisk the oil and remaining lime juice together with the sugar and a little salt and pepper to season. Add the avocado cubes and toss together to coat in the dressing. Add the cherry tomatoes and gently mix again. |
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| 3. |
Arrange the salad leaves and cucumber slices in a shallow salad bowl or serving platter, then scatter with the cubes of avocado and cherry tomatoes. |
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| 4. |
Spoon the crab meat in a pile in the middle of the salad, then top with the reserved spoonful of lime mayonnaise. Scatter over strips of lime zest to garnish. |
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Nutritional Info
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Description
Crab and avocado salad
This luxurious dish makes a stylish lunch or supper, but using canned crab meat
means that it doesn't cost the earth. 
Photos
Crab and avocado salad
External Video
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