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Crab, avocado & rocket salad

Ingredients

  1. Step 1 450g crabmeat , (a mix of ²⁄³ white and ¹⁄³ brown)
  2. Step 2 ¹⁄² 200ml tub crème fraîche
  3. Step 3 juice 1 lemon
  4. Step 4 12 cherry tomatoes
  5. Step 5 1 large ripe avocado
  6. Step 6 110g bag rocket , washed and dried
  7. Step 7 3 tbsp olive oil
Crab, avocado & rocket salad
Calories: 419 Carbohydrate: 4 g Protein: 25 g Fat: 34 g
Cook time: 10 minutes Prep time: minutes Total time: 10 minutes Servings: 48

TAGS

Afternoon tea Lunch Main course Supper British Josh Eagleton 10-30 minute 600 kcal or less Avocado Avocado Cherry tomato Cherry tomato CJ Jackson Crab Crème fraîche How to Main Make Ahead Preparing crab Quick Rocket salad Seafood Season Summery Under 10 minute

Directions

  1. Step 1 Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.
  2. Step 2 Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
  3. Step 3 Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.