Salads

Crab with Avocado and Mango with a Lemon Yuzu Dressing (serves 4))

This would be perfect for lunch and takes five minutes to make or, if you put it in an airtight container, it would be nice to take on a picnic. I bought lump crab meat, a ripe mango and a firmish avocado. If you want you could put a scoop of salad on a lettuce leaf or an endive leaf. You could also serve a slice of melon on the side. The dressing is very gentle and light, you can hardly taste it is there but you detect a hint of something – olive oil, lemon juice and a splash of yuzu juice. I really recommend buying a small bottle of yuzu juice – it lasts for ages, you only need a little bit and it adds a great flavor to all kinds of recipes.

8 oz. lump crab meat
1 firmish avocado – diced
1 ripe mango – diced
Salt and lemon pepper or freshly ground black pepper

Place the three ingredients in a mixing bowl, season, pour over the dressing and stir together well well before seasoning, then stir again.

Dressing
1 tbsp. freshly squeezed lemon juice
2 tbsp. extra virgin olive oil
A splash of yuzu juice

Whisk all ingredients together and pour over the crab mixture.

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