Crab, avocado & rocket salad
Serves 4 as a main course, 8 as a starter
Easy
Prep:
No need to cook
Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour
Skip to ingredients
- 450g crabmeat(a mix of ²⁄³ white and ¹⁄³ brown)
- ¹⁄² 200ml tub crème fraîche
- juice 1 lemon
- 12 cherry tomatoes
- 1 large ripe avocado
- 110g bag rocketwashed and dried
- 3 tbsp olive oil
Nutrition: per serving (4)
- kcal419
- fat34g
- saturates10g
- carbs4g
- sugars2g
- fibre3g
- protein25g
- salt1.24glow
Method
step 1
Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
step 2
Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
step 3
Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.
