Crunchy crab salad
Indulge in the mouth-watering blend of fresh crab meat and crisp vegetables in this delightful crunchy crab salad. A perfect fusion of flavors and textures!
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
- 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
Instructions:
- Prepare the dressing by combining the ginger and citrus juices in a bowl, mix in the salt until it dissolves. Incorporate the ground coriander and pepper, then gradually whisk in the olive oil until well blended.
- Combine all the salad components in a big bowl, drizzle the dressing on top, and present.
Summary:
- Calories: 994 kcal
- Fat: 59 g
- Protein: 45 g
- Carbs: 81 g
- Potassium: 2682 mg
- Magnesium: 200 mg