Chloe Baker's Green Herby Salad with Avacado and Crab
Over a year ago
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Ingredients
- 70g lamb's lettuce
- 70g trimmed watercress
- 2 finely chopped spring onions
- 2tbsp whole coriander leaves
- 2tbsp whole baby mint leaves
- 2tbsp whole baby basil leaves
- 2tbsp snipped chives
- 2 ripe avacados
- 1 lime, juice
- 3tbsp avacado oil or olive oil
- salt and black pepper
- 250g white crab meat, fresh or tinned
Accompaniment
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Description
Delicate and light - brilliant as a healthy snack or a side dish at a barbecue.
Method
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1
1. Combine the first two ingredients in a serving bowl.
2. Scatter over the spring onions and half the herbs and gently toss. Peel, stone and slice the avocado and arrange on top.
3. Whisk together the dressing ingredients and drizzle over. Spoon the crab meat on top, scatter over the remaining herbs and serve straight away.
Chef's Tips
VARIATION Instead of crab, use shredded cooked chicken if you prefer.
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