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Crab and Avocado Salad from Supper in the Suburbs
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Crab and Avocado Salad with Lemon Yoghurt Dressing

This Crab and Avocado Salad with Lemon Yoghurt Dressing is inspired by a delicious lunch I enjoyed on the harbour at Padstow, Cornwall.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer, lunch
Cuisine: British
Servings: 1 person
Calories: 549.41kcal

Ingredients

  • 150 g crab meat
  • 200 g salad leaves I used beetroot, lambs lettuce and chard
  • 1 small avocado
  • 10 asparagus trimmed
  • 5 spring onions
  • cress
  • 1 tbsp natural yogurt
  • lemon juice only
  • 1 red chilli
  • Pinch salt and pepper

Instructions

  • 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.

Notes

One large crab should yield enough white and brown meat for this salad.

Nutrition

Calories: 549.41kcal | Carbohydrates: 38.21g | Protein: 39.45g | Fat: 31.04g | Saturated Fat: 4.55g | Cholesterol: 63.13mg | Sodium: 1337.38mg | Potassium: 2260.1mg | Fiber: 19.07g | Sugar: 8.17g | Vitamin A: 4838.65IU | Vitamin C: 161.91mg | Calcium: 208.23mg | Iron: 8.03mg