Crunchy Crab Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- freshly cracked black pepper
- 200g fresh crabmeat
- 1 avocado, peeled, stoned and cut into small cubes
- 2 celery sticks, cut into small pieces
- 1 pink grapefruit, peeled and cut into segments, retain the juice
- 1 bunch of radishes, topped and tailed then cut into small sticks with a mandoline
- 1 granny smith apple, cored and cut into sticks with a mandoline
- 1 tsp fresh root ginger, peeled and cut into thin sticks (you can also juice and add to the dressing if you prefer)
- a handful of fresh coriander leaves
- half that amount of fresh mint leaves, cut into fine strips
- 2 tbsp pink grapefruit juice
- 1 tsp fresh ginger juice
- 1 tsp coriander seeds, slightly toasted and crushed into a powder (ground coriander is fine if you don't have time)
- Carbohydrate 41 g(14%)
- Cholesterol 97 mg(32%)
- Fat 30 g(46%)
- Fiber 14 g(55%)
- Protein 22 g(45%)
- Saturated Fat 4 g(22%)
- Sodium 1289 mg(54%)
- Calories 498
Preparation To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined. Mix all the salad ingredients together in a large bowl, pour over the dressing and serve. Buy the full book from HarperCollins or from Amazon. Recipe from Eat. Nourish. Glow, by Amelia Freer, Copyright © 2015, published by HarperWave.
Preparation To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined. Mix all the salad ingredients together in a large bowl, pour over the dressing and serve. Buy the full book from HarperCollins or from Amazon. Recipe from Eat. Nourish. Glow, by Amelia Freer, Copyright © 2015, published by HarperWave.
