Crab and avocado salad

    15 min

    This luxurious dish makes a stylish lunch or supper, but using canned crab meat means that it doesn't cost the earth.

    14 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Ready in:15min 

    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.
    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.
    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.
    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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