Crab salad

Crab works really well with fruity flavours; this is a lovely summer dish.
INGREDIENTS
few mint leaves, roughly chopped
handful of coriander leaves, roughly chopped
handful of mixed salad leaves, such as rocket,
spinach, and watercress
1 shallot, finely chopped
350g (12oz) fresh crab, white and
brown meat separated
1 ripe avocado, sliced lengthways
For the dressing
1 ripe mango, roughly chopped
zest and juice of 1⁄2 lime
3 tbsp olive oil
METHOD
1 To make the dressing, put the mango, lime zest and juice, and olive oil in a food processor and
process until smooth. Add a little water if too thick.
2 To make the salad, mix together the herbs with the salad leaves. Add the shallot and toss the
salad leaves in a little of the dressing. Divide the salad between 4 plates and arrange a spoonful
each of the white and brown crabmeat. Serve with the avocado slices and the remaining dressing
on the side.
GOOD WITH Slices of warm soda bread, or brown bread and butter.

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