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CRAB & AVOCADO SALAD WITH JAPANESE DRESSING

CRAB & AVOCADO SALAD WITH JAPANESE DRESSING

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Serves: 4

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

This is another one of those salads that my husband doesn't notice is a salad and that we eat fairly often at home. Now that I can find good, fresh tubs of crab meat at the supermarket I can really rely on this as a table-and-tummy filler when I don't have much time for slow, store-by-specialist-store shopping.

The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for the two of us at home, or when it's me and a girlfriend and a chilled bottle of rose.

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Ingredients

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  • 2 tablespoons mirin
  • ½ teaspoon wasabi paste
  • 1 tablespoon rice wine vinegar
  • 1 drop Asian sesame oil
  • ½ teaspoon Maldon salt (or 1/4 teaspoon table salt)
  • 1 long fresh red chilli pepper (deseeded and finely chopped)
  • 200 grams crab
  • 1 teaspoon lime juice
  • 150 grams rocket
  • 1 ripe avocado
  • 2 teaspoons chives (chopped)
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. In a bowl that will take the crab meat later, whisk together the mirin, wasabi paste, rice vinegar, sesame oil and salt. Then remove about 4 teaspoons to another big bowl large enough to fit your salad.
  2. To the first, more generous amount of dressing, add the finely chopped chilli and then the crab meat, and fork through to mix thoroughly.
  3. To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on four plates.
  4. Spoon a quarter of the mixture into a metal American 1/3-cup measure, or a small ramekin, squishing down to get it all in, then unmould in the centre of a salad-lined plate.
  5. Just turn over, tap and the crab meat should fall out. Repeat with the remaining crab meat and the 3 other plates.
  6. Using a rounded teaspoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
  7. Sprinkle the chopped chives over the mounds of crab and take the plates to the table.

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