Crab, Avocado & Rocket Salad
This delightful crab salad combines succulent crabmeat with creamy crème fraîche dressing, vibrant cherry tomatoes, ripe avocado, and peppery rocket leaves. The freshness of the ingredients is enhanced with a zesty lemon dressing, creating a light and satisfying dish perfect for any occasion.
— Constant Cookbook
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 rocket , washed and dried
- 3 tbsp olive oil
Instructions
- 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.
- 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.
- Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.
Prep Time
PT10M
Yield
Serves 4 as a main course, 8 as a starter
Nutrition
- Calories: 419 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.24 milligram of sodium
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