Crab, mango and avocado salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 prepared fresh crab, approx 250g mixed white and brown crabmeat
- 2 spring onions, finely chopped
- 1 large red chilli, de-seeded and finely chopped
- 1 lime
- 1 tbsp fresh coriander, finely chopped
- 1 mango,
- 1 avocado
- 2 tbsps bottlegreen elderflower cordial
- 2 tbsps olive oil
- 1 tbsp fresh mint leaves
- 1 bag rocket
- 2 slices medium sliced white bread
Method
- STEP 1Place the crab in a bowl, add the finely chopped spring onions, chilli, a good squeeze of lime juice and the chopped coriander, stir together and season to taste.
- STEP 2Peel and cube the mango and avocado, mix with the torn mint and rocket leaves. Mix together the cordial and olive oil, add a squeeze of lime juice and toss into the salad.
- STEP 3To make the melba toast curls, toast the bread on both sides, remove the crusts and cut each piece in half horizontally. Cut into 4 triangles and toast until lightly golden.
- STEP 4To serve, use a metal ring to hold the salad in a circle on a plate, top with a layer of the crab mix, carefully lift the ring off and serve garnished with the melba toasts or simply serve spooned onto a plate in the two layers.
