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
200
g 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
Need to make a substitution?
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.