Crab and Avocado Salad with Lemon Yoghurt Dressing
This Crab and Avocado Salad is full of the flavours of summer with char-grilled asparagus, char-grilled spring onion and a creamy dressing made from natural yoghurt, lemon and fresh red chillies!
This summery Crab Salad may seem a little out of place as we move into the middle of September but apparently we are in for an Indian Summer! Bring on the warm weather…
It’s no secret that Cornwall is one of my favourite places in the world. Some people choose exotic places like Thailand, Cancun, or Iceland but Cornwall is my happy place! More specifically, I absolutely love Padstow – for me it’s the foodie heart of Cornwall.
Last year I wrote a round-up of all of my favourite places (see here) and when we visited for a couple of days on our VW Camper tour we made sure to visit Paul Ainsworth’s at No 6 and the less well known Cherry Trees.
Cherry Trees is the place to go in Padstow, whatever your price range. It’s family run, serves delicious fresh food and has the most amazing show stopping cakes. What more could you want?
On our last visit to Cherry Trees I had a crab salad which was so fresh (the crabs were literally landed in the harbour, visible from where I was sitting) but also so incredibly balanced and filling. It was the perfect lunch time treat. Since being back in London I’ve missed Conrwall massively. Work is stressful and with Jon recovering from a heart op he had earlier this month I’ve been daydreaming about being back in Padstow sat on the harbour wall.
As a treat I decided I would try and recreate that delicious salad I had in Cherry Trees, putting my own little twist on the dish by ramping up the flavour in the yoghurt dressing. My version of the Crab and Avocado Salad has char-grilled asparagus, char-grilled spring onions and a thick creamy dressing made from yoghurt, lemon and chilli. The flavours are clean and fresh, working perfectly with the light crab meat. It’s the perfect reminder of summer.
- 150g crab meat
- 200g salad leaves (I used beetroot, lambs lettuce and chard)
- 1 small avocado
- 10 asparagus tips
- 5 spring onions
- 1 heaped tbsp of natural yoghurt
- Juice of 1 lemon
- 1 red chilli
- Pinch of salt and pepper
- Cut both ends off of the spring onions and slice lengtheways down the middle.
- Heat a griddle pan until its really hot and place the spring onions flat side down, onto the griddle pan. Add the asparagus to the pan and cook for 5 minutes until charred.
- Flip the vegetables over and griddle for a further 5 minutes then remove from the heat.
- While the asparagus and spring onions are cooling remove the crab meat from the crab's shell.
- Scatter leaves across the two plates, top with spoonfuls of avocado, the asparagus and spring onion.
- Place a mound of crab meat on top of each salad.
- Dice the chilli and stir into the yoghurt along with the lemon juice and seasoning.
- Drizzle the yoghurt dressing over the salad and top with the cress.
One large crab should yield enough white and brown meat for this salad.
Unfortunately I wasn’t able to get any fresh crab meat in my local supermarket which was incredibly frustrating. Next time I’ll have to make the slightly longer journey to my local fishmonger and hope they’ve got fresh crab meat because it really does make the difference!
Nonetheless, on this occasion I made this salad from a frozen crab from Orkney, Scotland. If you aren’t familiar with removing the meat from a crab then this Youtube video will tell you all you need to know! If you are using a frozen crab like I did make sure it’s fully thawed first as this will make your life a lot easier!
You can, of course, make this salad using a dressed crab or tub of crab meat from your supermarket and fishmonger which will save on prep time! But as I said before…fresh really is best!
Are there any dishes that instantly transport you back to memories of holiday? I’d love to hear them in the comments below.