4.9 from 201 votes
Crab Salad with Heart of Palm, Coriander & Mint
Crab Salad with Heart of Palm, Coriander & Mint combines fresh crab meat with creamy avocado, crisp cucumber, tart grapefruit, and crunchy heart of palm slices, tossed in a lemon vinaigrette. The mixture is flavored with fresh herbs—coriander and mint—and balanced by a touch of Vietnamese dipping sauce for an herbaceous, citrus-accented seafood salad. Ideal for light meals or starters.
Prep Time
10 mins
Total Time
10 mins
Servings:
10
servings
Course:
Salad
Cuisine:
Australian
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.
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