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Crab salad with chicory, tarragon and avocado

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.

Ingredients

  • 200g white crab meat
  • 1/2 Thai red chilli, finely diced
  • 2 TBS 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 TBS extra virgin olive oil

Serves 2

Method

  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
  2. Add the chilli, to taste, and half the lemon juice
  3. Season and set aside while preparing the salad
  4. Slice the endives lengthways and place in a mixing bowl with the watercress, tarragon and spring onions
  5. Slice the avocados lengthways and add to the bowl with the remaining lemon juice and olive oil, and mix together gently
  6. Divide the salad and crab meat between 2 plates and serve immediately
 
The Grange
Welford Road
Long Marston
Stratford upon Avon
Warwickshire
CV37 8RH

07778 218009


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