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Radish and crab salad recipe

Radish and crab salad

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
  • Serves 4
  • 15 mins to prepare
  • 171 calories / serving

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

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Each serving contains

Energy
710kJ 171.0kcal
9%
Fat
13g
medium18%
Saturates
3g
low15%
Sugars
3g
low3%
Salt
0.4g
low7%

of the Reference intake

Carbohydrate 4.2gProtein 9.9gFibre 1.4g

Method

  1. 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.
  2. 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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