Crab Salad with Heart of Palm, Coriander & Mint
Ingredients
- 1 lb crab meat (blue swimmer or other type of crab)
- 2 avocados
- 2 tbsp lemon juice
- 2/3 cups extra virgin olive oil
- 10 coriander leaves
- 1 cucumber
- 10 bunch mint leaves
- 20 pink grapefruit
- 20 slices heart of palm
- 30 round slices heart of palm
- 2 floz Vietnamese dipping sauce
- coriander cress
- sea salt
- black pepper
Instructions
- Pick over crabmeat to remove all traces of shell and divide into 40g/ 1 ½ ounces 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 a lemon vinaigrette.
- Serve immediately.
Notes
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