Irish Crab, Avocado & Mango Salad
Simply Better
Simply Better
Recipe - Beacon Court
Irish Crab, Avocado & Mango Salad
Prep Time10 Minutes
Servings4
0Ingredients
200g Simply Better Irish Crab Meat – Well Picked Over
100g Simply Better Irish Crab Claws
2 tbsp Simply Better Handmade Tomato Relish
2 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
1 tsp Simply Better Spanish Orange Blossom Honey
1 tsp Simply Better Balsamic Vinegar of Modena
50ml Low Fat Mayonnaise
1 Large, Ripe Avocado
1 tsp Chopped Fresh Coriander
1 tbsp Freshly Squeezed Lemon Juice & 1 tsp Finely Grated Lemon Rind
9 Cherry Tomatoes – Quartered, Preferably Vine Ripened
2 Little Gem Lettuces – Trimmed and Shredded
1 Small, Firm, Ripe Mango – Peeled and Cut Into Thin Strips
Salt
Freshly Ground Black Pepper
Directions
- Set aside 4 teaspoons of the mayonnaise in a bowl to use as a garnish.
- Place 2 tablespoons of the remaining mayonnaise in a liquidiser or mini food processor.
- Cut the avocado in half and scoop out the flesh, then add to the food processor with 1 tablespoon of the tomato country relish and the chopped coriander and blitz until smooth.
- Transfer to a bowl, cover with cling film and chill until needed.
- Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato country relish, the lemon juice and lemon rind.
- Place in a bowl, cover with cling film and chill until needed.
- Mix together the rapeseed oil, orange blossom honey and balsamic vinegar in a bowl and season to taste.
- Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.
- Using two forks, shred the crab meat, discarding any pieces of shell.
- To serve, spoon some of the avocado mayonnaise into the bottom of four glasses.
- Put a layer of the lettuce leaves on top, then scatter over the mango, followed by the marinated tomatoes.
- Spoon over the crab meat in an even layer and garnish with the tomato mayonnaise and a crab claw. Set on plates to serve.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Recipe
- Set aside 4 teaspoons of the mayonnaise in a bowl to use as a garnish.
- Place 2 tablespoons of the remaining mayonnaise in a liquidiser or mini food processor.
- Cut the avocado in half and scoop out the flesh, then add to the food processor with 1 tablespoon of the tomato country relish and the chopped coriander and blitz until smooth.
- Transfer to a bowl, cover with cling film and chill until needed.
- Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato country relish, the lemon juice and lemon rind.
- Place in a bowl, cover with cling film and chill until needed.
- Mix together the rapeseed oil, orange blossom honey and balsamic vinegar in a bowl and season to taste.
- Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.
- Using two forks, shred the crab meat, discarding any pieces of shell.
- To serve, spoon some of the avocado mayonnaise into the bottom of four glasses.
- Put a layer of the lettuce leaves on top, then scatter over the mango, followed by the marinated tomatoes.
- Spoon over the crab meat in an even layer and garnish with the tomato mayonnaise and a crab claw. Set on plates to serve.