Crab & Avocado Salad with Toasted Hazelnuts & Redcurrants

Crab is available from April through to November in the UK.  Crab is a good source of a number of trace minerals including selenium It contains useful amounts of B vitamins, iron and zinc.  The addition of hazelnuts and red currants really give this salad the wow factor!  


You will need...

3 Bowls
1 Small jar with a lid
2 x 100g pots of mixed crab meat
1/2 bag of pea shoots or watercress
1 avocado, cut into chunks
12 cherry tomatoes, quartered
8 Halkidiki olives, sliced
1/2 unwaxed lemon
2 spring onions, finely sliced
Handful of cress
2 tbsp toasted hazelnuts
2 tbsp fresh red currants
Freshly milled seasoning

For the dressing

1/2 unwaxed lemon
1 tbsp raw apple cider vinegar
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
Freshly milled seasoning


To make...

Serves 2

  1. Scrape the crab out of the pots into one of the bowls, zest half the lemon and squeeze over the juice, season generously with freshly milled seasoning and mix in the cress, set aside while you prepare the salad
  2. Divide the pea shoots or watercress between two bowls, scatter over the tomatoes, olives and spring onion and avocado
  3. Add the crab and scatter over the hazelnuts and redcurrants, lightly season
  4. Add the lemon juice and zest from the other half of the lemon into the glass jar, add the mustard, extra virgin olive oil & lightly season, put the lid on and shake like mad for a minute or two
  5. Drizzle the dressing onto the salads and serve immediately!

Nutritional Info
Per Serving
366 kcal | 29g fat | 4.8g saturates | 6.7g carbs | 5.5g sugars | 7g fibre | 14g protein | 1g salt

 LOW CAL | HEALTHY FATS | FIBRE | HIGH PROTEIN | VITAMIN A | VITAMIN E | VITAMIN C | FOLIC ACID | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | SELENIUM | COOPER


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