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Ingredients
- 200 g fresh crabmeat
- 1 avocado, peeled, stoned and cut into small cubes
- 2 celery sticks, cut into small pieces
- 1 pink grapefruit, peeled and cut into segments, retain the juice
- 1 bunch of radishes, topped and tailed then cut into small sticks with a mandoline
- 1 Granny Smith apple, cored and cut into sticks with a mandoline
- 1 tsp fresh root ginger, peeled and cut into thin sticks (you can also juice and add to the dressing if you prefer)
- A handful of fresh coriander leaves
- Half that amount of fresh mint leaves, cut into fine strips
- 2 tbsp pink grapefruit juice
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp fresh ginger juice
- 2 tbsp extra virgin olive oil
- 1 tsp coriander seeds, slightly toasted and crushed into a powder (ground coriander is fine if you don't have time)
- Freshly cracked black pepper
Details
Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from epicurious.com
Preparation
Step 1
To make the dressing, put the ginger and citrus juices into a bowl, add the salt and stir until dissolved. Add the ground coriander and pepper, then while whisking, slowly pour in the olive oil until combined.
Mix all the salad ingredients together in a large bowl, pour over the dressing and serve.
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Recipe from Eat. Nourish. Glow, by Amelia Freer, Copyright © 2015, published by HarperWave.
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