Crab & asparagus salad

Crab & asparagus salad

Sweet crab meat and shaved raw asparagus make a breezy, by-the-sea kind of meal. Add a pouch of cooked lentils with a squeeze of lemon juice, or a potato salad on the side for something more substantial.

3 out of 5 stars(1) Rate this recipe
Gluten freeHealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 3 tbsp mayonnaise
  • 1 lemon, zest and 2 tbsp juice
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil, plus extra to drizzle
  • 230g asparagus, woody ends removed
  • 2 x 100g packs white crab meat
  • 4 salad onions, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 25g coriander, leaves only
  • 50g rocket leaves

Method

  1. In a bowl, combine the mayonnaise, lemon zest and juice, mustard and oil, then season and set aside.

  2. Using a vegetable peeler, shave the asparagus into long thin strips (or finely shred), then put into a large mixing bowl.

  3. Squeeze any excess liquid out of the crab and add to the asparagus bowl with most of the salad onions, chilli and coriander leaves. Drizzle over the dressing and toss together gently. Season if needed.

  4. Arrange the rocket and asparagus mixture on plates, layer as you go with the remaining salad onions, chilli and coriander, then serve.

Cook’s tip

Toss in a pack of large king prawns to make this a summer party main, or starter for six.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

935kJ/ 225kcals

Fat

17.8g

Saturated Fat

2g

Carbohydrates

2.3g

Sugars

1.8g

Fibre

2g

Protein

12.9g

Salt

1.2g

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3 out of 5 stars1 rating