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–+ servings
Salad of Sand Crab, Heart of Palm, Coriander and Mint

Crab Salad with Heart of Palm, Coriander & Mint

Peter Doyle
4.93 from 67 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Australian
Servings 10 servings

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

Crab Salad with Heart of Palm, Coriander & Mint
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