Lunch

Crab and avocado salad

A fresh, bright and light salad with delicate crab meat, tender avocado, bitter leaves and fresh red chilli, great as a starter or light lunch.

crab and apple salad

Serves 4

Cook

25M

Women's Weekly Food

Ingredients

250 gram sugar snap peas, trimmed

2 avocados, sliced thickly

1 apple

500 gram cooked crab meat

1 red onion, halved, sliced thinly

2 fresh red thai chillies, sliced thinly lengthways

150 gram mesclun

Dressing

1/3 cup (80ml) olive oil

1/4 cup (60ml) lemon juice

1 tablespoon dijon mustard

1 clove garlic, crushed

Method

1.Boil, steam or microwave peas until just tender; drain. Rinse under cold water; drain.

2.Meanwhile, make dressing. Place ingredients in screw-top jar; shake well.

3.Slice apple thinly; cut slices into thin strips.

4.Place peas and apple in large bowl with crab, onion, chilli, avocado, mesclun and dressing; toss gently to combine.

Women's Weekly Food