zoom Bryn Williams’s watermelon, avocado, crab and samphire salad
  • Print A4 A5
    • Close

    Save to your scrapbook

    Bryn Williams’s watermelon, avocado, crab and samphire salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • b
    • Bryn Williams’s watermelon, avocado, crab and samphire salad

    Bryn Williams’s watermelon, avocado, crab and samphire salad

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Serves: 4 as a starter

    Ingredients

    4 large slices of watermelon, about 1cm thick, rind removed
    1 lime, juice
    handful samphire
    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary