Crab salad with chicory, tarrogon and avocado is a wonderful tasting combination. For anyone who loves crab, you will love this recipe. There’s a kick from the chilli and a smooth creaminess from the avocado. This salad takes minutes to put together and is a lovely alternative for lunch or a main meal.
Crab Salad with Chicory, Tarragon & Avocado
Ingredients
- 200g white crab meat
- ½ Thai red chilli, finely diced
- 2 tbsp lemon juice
- Salt and freshly ground black pepper
- 2 plump Belgian endives, trimmed
- 1 bunch watercress, trimmed
- 1 tsp tarragon, roughly sliced (optional)
- 2 spring onions, trimmed and finely sliced
- 2 ripe avocados, halved, stoned and peeled
- 2 tbsp extra virgin olive oil
Steps
- Step 1
Squeeze the excess liquid out of the crab meat, spread it out on a plate and remove any pieces of shell, then place in a bowl.
- Step 2
Add the chilli, to taste, and half the lemon juice.
- Step 3
Season and set aside while preparing the salad.
- Step 4
Slice the endives lengthways and place in a mixing bowl with the watercress, tarragon and spring onions.
- Step 5
Slice the avocados lengthways and add to the bowl with the remaining lemon juice and olive oil, and mix together gently.
- Step 6
Divide the salad and crab meat between 2 plates and serve immediately.
-
By The Healthy Employee
- Servings: 2
- Meals or Courses: LunchMainsStarter
- Dish Type: SaladSpicy
- Special Diet: Dairy FreeGluten free
- Difficulty Level:
- Ratings:
- Created: March 29, 2011
