Radish and crab salad recipe
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
- Dairy-free
- Gluten-free
- Healthy
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
Each serving contains
- Energy
- 710kJ 171.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.2gProtein 9.9gFibre 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.
- See more Salad recipes
