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Crab, tarragon & apple salad
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160g fine green beans, trimmed and halved
2 tbsp half-fat crème fraîche
Finely grated zest and juice ½ lime
2 tsp finely chopped tarragon
100g fresh white crab meat
¼ tsp honey
½ tsp wholegrain mustard
50g baby leaf salad (or other green leaves)
½ Granny Smith apple, cored and sliced
½ avocado, peeled, stoned and sliced
1 salad onion, finely sliced
1 stick celery, finely sliced
2 slices Waitrose 1 Wheat & Rye Sourdough Bread, toasted
1. Simmer the beans in a pan of boiling water for 2 minutes, then drain and set aside.
2. Meanwhile, mix ½ tbsp crème fraîche, the lime zest, tarragon and crab meat in a bowl. In another bowl mix the remaining crème fraîche with the lime juice, honey and wholegrain mustard to make a dressing.
3. Divide the salad leaves, green beans, apple, avocado, salad onion and celery between 2 plates. Drizzle over the dressing and top with the crab meat. Serve immediately with the toasted sourdough.
Typical values per serving:
2 of your 5 a day; source of fibre.
This recipe was first published in July 2019.
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