“I adore the combination of avocado and crab, spiced up with a citrusy, bright chilli dressing. This salad is light, hot, sweet and sour all at the same time and takes moments to pull together.” Serves 4 Preparation Time: 15mins 200g dressed Crab meat 1 red chilli, deseeded and diced Juice of 2 limes 50mls extra virgin olive oil 1 head of chicory 75g rocket 1 small bunch of mint, leaves picked 1 small bunch of coriander, leaves picked 2 avocadoes, peeled and sliced 1 small mango, peeled and sliced Salt and pepper
Check the crab for any bits of broken shell and season the crab meat with a little lime juice and salt and pepper. To make the dressing mix the diced chilli with the lime juice, olive oil and salt and pepper to taste. In a large bowl break up the chicory leaves and mix with the rocket, mint and coriander. Add about a third of the dressing and toss gently, seasoning with salt and pepper. Divide the salad between four plates and then top with the mango, avocado, crab meat. Drizzle the remaining dressing over each plate of salad. Recipe by restaurant owner Thomasina Miers winner of ‘MasterChef’ 2005. In celebration of the winter Hass avocado season.