Crunchy Crab SaladAli Allen
I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.
Recipe information
Yield
Serves 2
Ingredients
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
For the dressing:
2 tbsp pink grapefruit juice
1 tbsp lemon juice
1 tsp salt
1 tsp fresh ginger juice
2 tbsp extra virgin olive oil
1 tsp coriander seeds, slightly toasted and crushed into a powder (ground coriander is fine if you don't have time)
Freshly cracked black pepper
Preparation
Step 1
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.
Step 2
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
79 Apple Recipes for Making the Most of Your Orchard Haul
These sweet and savory apple recipes include mains for dinner, festive sides, crunchy apple salads, and fall desserts.26 Ways to Cook With Crab
It works in cakes, it works in chowder, it works in salad. So there's nothing to be crabby about.A Summery Seafood Dinner for Every Night of the Week
Because it's not summer without fish tacos and lobster rolls.
