CRUNCHY CRAB SALAD

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Crunchy Crab Salad image

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.

Provided by Amelia Freer

Categories     Low Fat     Kid-Friendly     Low Cal     Dinner     Lunch     Grapefruit     Apple     Crab     Celery     Radish     Healthy     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 2

Number Of Ingredients 17

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

Steps:

  • 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.
  • Mix all the salad ingredients together in a large bowl, pour over the dressing and serve.

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