Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A light, elegant seafood salad.
Equipment: Mixing bowl
Measures and names
Ingredients
- 200 g white crab meat (tinned or fresh)
- 1 avocado, diced
- Salad leaves and cucumber
- 100 g cherry tomatoes
- 3 tbsp mayonnaise, lemon
- a pinch of chilli (dressing)
- Handful of chives
- Black pepper
Method
- Gently fold the crab meat with a little of the mayonnaise, lemon juice and a pinch of chilli — go lightly; crab is delicate and easily overwhelmed.
- Lay the leaves, cucumber and tomatoes in bowls.
- Add the diced avocado.
- Spoon the dressed crab on top and add the remaining mayonnaise alongside.
- Scatter with chives and season with black pepper.
Swaps and tips
Tinned crab is an easy, affordable option. Don’t overdress it — crab has a delicate flavour worth keeping.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 4 g | 6 g | 31 g | 388 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
