Crab and asparagus salad

Name: Crab and asparagus salad
Prep time: 30 min
Total time: 30 min
Yield: 4
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; 230 g asparagus, woody ends removed; 200 g white crab meat; 4 salad onions, thinly sliced; 1 red chilli, deseeded and thinly sliced; 28 g coriander, leaves only; 50 g rocket leaves

3 out of 5 stars(1) Rate this recipe

Serves4
CourseSide
Prepare30 mins
Cook-
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
200g white crab meat
4 salad onions, thinly sliced
1 red chilli, deseeded and thinly sliced
28g coriander, leaves only
50g rocket leaves

In a bowl, combine the mayonnaise, lemon zest and juice, mustard and oil; season and set aside. With a vegetable peeler, shave the asparagus into long thin strips (or finely shred) and transfer to a large mixing bowl.
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.
Arrange the rocket leaves and asparagus mixture on plates, layering as you go with the remaining salad onions, chilli and coriander. Serve straight away.

Typical values per serving when made using specific products in recipe