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4.9 from 201 votes

Crab Salad with Heart of Palm, Coriander & Mint

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

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 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

Instructions

    Cup of Yum
  1. Pick over crabmeat to remove all traces of shell and divide into 40g/ 1 ½ ounces portions.
  2. Peel avocado, remove stone, and slice across into even slices.
  3. 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.
  4. Place crabmeat in a bowl (or bowls) and add cucumber dice, chopped coriander and mint, and 1 tablespoon of dipping sauce per serve.
  5. Toss all ingredients together and place on top of the avocado and between slices of heart of palm and grapefruit segments.
  6. Decorate with coriander cress and finish with a lemon vinaigrette.
  7. Serve immediately.

Notes