Crab Salad with Heart of Palm, Coriander & Mint

Name: Crab Salad with Heart of Palm, Coriander & Mint
Prep time: 10 min
Total time: 10 min
Yield: 10 servings
Ingredients: 1 lb crab meat; 2 avocados; 2 tbsp lemon juice; 2/3 cups extra virgin olive oil; 10 Coriander leaves; 1 cucumber; 10 bunch mint leaves; 20 pink grapefruit; 20 lices heart of palm; 30 round slices heart of palm; 2 floz vietnamese dipping sauce; coriander cress; sea salt; black pepper

User Reviews

4.9

201 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
10 servings
Course
Salad
Cuisine
Australian

Crab Salad with Heart of Palm, Coriander & Mint

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1 lb crab meat (blue swimmer or other type of crab)
2 avocados
2 tbsp lemon juice
2/3 cups extra virgin olive oil
10 Coriander leaves
1 cucumber
10 bunch mint leaves
20 pink grapefruit
20 lices heart of palm
30 round slices heart of palm
2 floz vietnamese dipping sauce
coriander cress
sea salt
black pepper

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Instructions

Pick over crabmeat to remove all traces of shell and divide into 40g/ 1 ½ ounces portions.
Peel avocado, remove stone, and slice across into even slices.
Make a lemon vinaigrette with the lemon juice and olive oil, season with salt and pepper to taste to make sure the in right, not too acidic.
Place crabmeat in a bowl (or bowls) and add cucumber dice, chopped coriander and mint, and 1 tablespoon of dipping sauce per serve.
Toss all ingredients together and place on top of the avocado and between slices of heart of palm and grapefruit segments.
Decorate with coriander cress and finish with a lemon vinaigrette.
Serve immediately.