About this recipe:This luxurious dish makes a stylish lunch or supper, but using canned crab meat means that it doesn't cost the earth.
3 tbsp mayonnaise
1 tsp finely grated lime zest
1 1/2 tbsp lime juice
170g can white crab meat, drained
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Ready in:15min
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.
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.
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.
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.