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Speedy weeknight suppers: crab, avocado and radish salad

Date:08-05-2014 07:58:54 read:0
Category:Food-->News

Speedy weeknight suppers: crab, avocado and radish salad

Welcome in the spring with this deliciously fresh-tasting crab salad, with a simple dressing

Surprisingly filling: avocado, crab and radish salad 

Fresh, bright and herby, this salad may sound rather light but is surprisingly filling. Served with a bowl of new potatoes or a softly poached egg, it becomes quite substantial, but on a warm evening you won’t need much more than a glass of white wine and slice of crusty bread alongside.

If aniseedy tarragon isn’t your favourite flavour then stick to chives or replace with a little parsley or chervil.

Serves 2

300g fresh white crab meat

1 large ripe avocado

Small bunch radishes, washed and quartered

2 little gem hearts or other salad leaves

Handful chopped tarragon or chives

1 egg yolk

½ tsp Dijon mustard

2 tbsp natural yoghurt

150ml rapeseed oil

Squeeze lemon juice

Salt and pepper

Tip the crab meat into a bowl and season with salt, pepper and a squeeze of lemon juice. Mix well.

Halve the avocado, remove the stone and scoop the flesh out of the skin with a teaspoon into bite-size pieces.

Drop the egg yolk into a small bowl with the mustard and a grind of salt and pepper. Slowly pour in the rapeseed oil while whisking with a fork. Stir in the yoghurt and the chopped herbs. Taste and add a squeeze of lemon juice if needed.

Rip the little gem leaves into manageable pieces and pile onto a plate, followed by the avocado, crab and radishes. Drizzle the yoghurt and mustard dressing over this and scatter with more tarragon or chives.

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