Crab, Orange and Avocado Salad
The flavours, colours and textures of this simple salad complement each other perfectly. Sprinkling the avocado with lemon juice prevents the flesh from discolouring, and enables you to prepare the salad up to 1 hour in advance. Fresh, prepared crab meat is readily available from supermarkets and fishmongers. Serve as a starter with fresh bread, or as an accompaniment to other salads.
- 8 oz fresh prepared or tinned crab
- 2 large oranges
- 2 avocados
- 2 teaspoons lemon juice
- Parsley or dill sprigs for garnish
for the dressing
- Juice of 1/2 orange
- 1 teaspoon whole grain mustard
- 1 tablespoon virgin olive oil
- Salt and freshly ground pepper
- Peel the oranges with a sharp knife - cutting a little into the flesh so that you remove the skin and all the pith from the segments. Catch any juice that falls in a bowl, and reserve for the dressing. Slice the oranges thinly into rounds across the core.
- Cut the avocados in half lengthways, remove the stone, peel the skin, and sprinkle the flesh with the lemon juice.
- Drain any water from the crab. Arrange the avocado, orange and crab on individual plates.
- Mix the dressing ingredients together, season to taste and sprinkle over the salad. Garnish with parsley or dill sprigs and serve.
Calories: 267 kcal
Carbohydrates: 26 g
Protein: 5 g
Saturated Fat: 3 g
Sodium: 39 mg
Potassium: 948 mg
Fiber: 13 g
Sugar: 7 g
Vitamin A: 2719 IU
Vitamin C: 68 mg
Calcium: 178 mg
Iron: 4 mg