Crab & Mango Salad
For the dressing:
5 tbsp olive oil
2 tbsp lemon juice
finely grated zest of ½ lemon
1 garlic clove, crushed
For the salad:
200g white crabmeat
200g brown crabmeat
3 tbsp chopped fresh coriander (or flat leaf parsley, if preferred)
3 tbsp chopped fresh mint
4 spring onions, finely sliced
½ cucumber, peeled and diced
1 large ripe mango, peeled and sliced
100g bag watercress rocket & spinach salad
4 tbsp pomegranate kernels
1. For the dressing, mix the olive oil, lemon juice, lemon zest and garlic together in a jug until combined. Season with salt and pepper.
2. Mix the white and brown crabmeat together in a bowl and pour over three quarters of the dressing. Add the coriander and mint (reserving some for garnish), spring onions and cucumber and mix well together. Very carefully fold the mango through the mixture.
3. Arrange the watercress, rocket and spinach leaves on four serving plates and spoon the crab mixture on top. Sprinkle over the pomegranate and remaining coriander and mint. Drizzle over the remaining dressing and serve.
Credit – Food Styling: Becca Watson. Photography – Steven Haywood