A tasty, light and tropical salad that can be prepared in minutes!
Crab & Mango Salad
Ingredients
- For the dressing
- 5tbsp olive oil
- 2tbsp lemon juice
- zest of ½ lemon, finely grated
- 1 garlic clove, crushed
- For the salad
- 200g white crabmeat
- 200g brown crabmeat
- 3tbsp chopped fresh coriander, or flat leaf parsley if preferred
- 3tbsp chopped fresh mint
- 4 spring onions, finely sliced
- ½ cucumber, peeled and diced
- 1 large ripe mango, peeled and sliced
- 1bag watercress rocket & spinach salad
- 4tbsp pomegranate kernels
Method
For the dressing, mix the olive oil, lemon juice, lemon zest and garlic together in a jug until combined. Season with salt and pepper.
Mix the white and brown crabmeat together in a bowl and pour over three quarters of the dressing. Add the coriander and mint (reserving some for garnish), spring onions and cucumber and mix well together. Very carefully fold the mango through the mixture.
Arrange the watercress, rocket and spinach leaves on four serving plates and spoon the crab mixture on top. Sprinkle over the pomegranate and remaining coriander and mint. Drizzle over the remaining dressing and serve.