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Bryn Williams’s watermelon, avocado, crab and samphire salad
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Serves: 4 as a starter
4 large slices of watermelon, about 1cm thick, rind removed
1 lime, juice
2 avocados, roughly chopped
50g crème fraîche
200g white crab meat
1 tbsp mayonnaise
1-2 tbsp cold-pressed rapeseed oil
small handful mint leaves, shredded
1. Spread out the slices of watermelon on a chopping board. Squeeze over the juice of ½ lime and, using a 10cm cookie cutter, stamp out 4 discs from the slices; set aside. Blanch the samphire in a pan of simmering water for 1 minute. Drain, refresh under cold running water, then set aside on kitchen paper to cool.
2. Put the avocado, crème fraîche and remaining lime juice in the small bowl of a food processor. Whizz until fairly smooth, then season. In a separate bowl, mix the crab meat and mayonnaise; season.
3. Put a disc of watermelon on each plate. Dress with a little oil and sea salt, then scatter over some mint. Spoon the crab and avocado on top, then finish with the samphire and a grinding of black pepper.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.