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Salad of Sand Crab, Heart of Palm, Coriander and Mint
- Prep:
30 min
Ingredients
- 450 grams blue swimmer crab meat shelled
- 2 avocadoes peeeled, sliced
- 30 millilitres lemon juice
- 150 millilitres extra virgin olive oil
- 10 coriander leaves chopped
- 1 cucumber peeled, seeded, diced fine
- 10 mint leaves chopped
- 20 pink grapefruit segments
- 20 slices heart of palm
- 30 round slices heart of palm
- 50 millilitres Vietnamese dipping sauce
- coriander cress
- sea salt
- black pepper
Method
- Pick over crabmeat to remove all traces of shell and divide into 40g portions.
- Peel avocado, remove stone, and slice across into even slices.
- Make a lemon vinaigrette with the lemon juice and olive oil, season with salt and pepper to taste to make sure the in right, not too acidic.
- Place crabmeat in a bowl (or bowls) and add cucumber dice, chopped coriander and mint, and 1 tablespoon of dipping sauce per serve.
- Toss all ingredients together and place on top of the avocado and between slices of heart of palm and grapefruit segments.
- Decorate with coriander cress and finish with lemon vinaigrette.
- Serve immediately.
