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Radish and crab salad recipe
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4 ratings
Crunchy and peppery radishes give this radish and crab salad a much-needed kick. As healthy as it is delicious, this is a great dish to eat al fresco when the weather's looking up. See method
Ingredients
- 1 tsp Dijon mustard
- 1 lemon, zested and juiced
- 1 tbsp olive oil
- 1⁄2 red onion, thinly sliced
- 85g watercress
- 1 ripe avocado, halved, stoned and peeled
- 1⁄2 cucumber, quartered then sliced
- 120g radishes, trimmed and thinly sliced
- 2 x 100g packs Orkney crabmeat
- 10g fresh chives, snipped
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
710kj
171kcal
9%
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Fat
13g
18%
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Saturates
3g
15%
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Sugars
3g
3%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 4.2g
Protein 9.9g
Fibre 1.4g
Method
- In a small bowl, whisk together the mustard and half the lemon juice, then whisk in the oil and season with black pepper. Add the onion and toss to coat; set aside.
- Divide the watercress between 4 plates. Thinly slice the avocado, squeeze over the remaining lemon juice and arrange on top of the watercress. Put the cucumber, radishes, crabmeat and onion dressing in a medium bowl and gently mix together; pile on top of the watercress and avocado. Sprinkle with the chives and lemon zest to serve.
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