Crab and mango salad with avocado cream

Serves: 2 Prepare & Cook:

Ingredients

  • 1 avocado, peeled and stoned
  • juice of 1 lemon
  • 100ml single cream
  • 5 crabsticks
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • 1 mango, finely diced
  • 1 tsp red grape vinegar

Method

  1. Put the avocado, half the lemon juice and the cream in a blender. Season and blend to a smooth purée. Cover with clingfilm and store in the fridge until needed.
  2. Cut the crabsticks into thin strips and put in a bowl. Whisk together the mustard, remaining lemon juice and half the olive oil. Pour over the crabsticks, mix well and set aside.
  3. Tip the mango into a bowl. Drizzle over the vinegar and the remaining olive oil, season and stir to combine.
  4. To serve, put a layer of mango in the bottom of 2 glasses or jars, spoon over the avocado cream and finish with the crab.

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