Crab & asparagus salad

Name: Crab & asparagus salad
Prep time: 10 min
Total time: 10 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; 100 g packs white crab meat; 4 salad onions, thinly sliced; 1 red chilli, deseeded and thinly sliced; 25 g coriander, leaves only; 50 g rocket leaves

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

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseLunch
Prepare10 mins
Cook-
Total time10 mins

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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

In a bowl, combine the mayonnaise, lemon zest and juice, mustard and oil, then season and set aside.
Using a vegetable peeler, shave the asparagus into long thin strips (or finely shred), then put into 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 and asparagus mixture on plates, layer as you go with the remaining salad onions, chilli and coriander, then serve.