Crab Salad with Heart of Palm, Coriander & Mint
User Reviews
4.9
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
10 servings
-
Course
Salad
-
Cuisine
Australian
Crab Salad with Heart of Palm, Coriander & Mint
Description
This salad highlights delicate crab meat carefully picked free of shells, paired with soft avocado slices and refreshing cucumber. Citrusy grapefruit segments and heart of palm add a bright contrast in texture and flavor. The salad dressing made from lemon juice, olive oil, salt, and pepper ensures a balanced vinaigrette that enhances but doesn’t overpower the ingredients.
Fresh coriander and mint leaves bring lively herbal notes that complement the seafood’s sweetness, while adding a tablespoon of dipping sauce per serving adds depth and an umami element. The salad is served immediately, often arranged atop avocado with heart of palm and grapefruit arranged between.
The preparation is straightforward but requires attention to detail in assembling and balancing seasoning, ensuring the right acidity and freshness in the vinaigrette. The dish works well as a refreshing appetizer or a light main course in warmer weather.
Ingredients
- 1 lb crab meat (blue swimmer or other type of crab)
- 2 avocado
- 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 heart of palm round slices
- 2 floz Vietnamese dipping sauce
- coriander cress
- salt sea salt
- black pepper
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.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
