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Crab, avocado and radish salad

Serves 2
  • 300 g white crabmeat
  • Salt and pepper
  • A little lemon juice
  • 1 large ripe avocado
  • 1 egg yolk
  • 1/2 tsp Dijon Mustard
  • 150 ml Rapeseed oil
  • 2 Tbsp Natural yoghurt
  • Chopped chives
  • Small bunch of radishes
  • 2 little gems hearts
  • Watercress or rocket
  1. Put the crabmeat in a bowl, season and add a squeeze of lemon. Mix well.
  2. Halve the avocado, remove the stone and scoop the flesh from the skin with a teaspoon into small pieces. Set aside (a little lemon juice will prevent it going black)
  3. For the dressing, combine egg yolk, mustard, salt and pepper. Slowly pour the oil on whisking with a fork. Stir in the yoghurt and sprinkle on the chives. Taste and add seasoning as needed.
  4. Wash and quarter the radishes. Rip the lettuce into small pieces. Pile on a plate with a little watercress, followed by avocado and crab. Pour the dressing over.
  5. Enjoy with a nice glass of dry white wine.