- First make the dressing. Whisk together the yogurt, mayonnaise, lime zest and juice and ginger in a bowl, then set aside.
- Spread the lettuce on a large serving platter. Cut the papaya in half lengthways and remove the seeds, then peel off the skin and slice the flesh. Arrange over the lettuce.
- Cut the avocado in half lengthways, remove the stone, then peel and slice the flesh. Arrange on the platter, alternating the slices with the papaya.
- Fork the borlotti beans and crabmeat together. Spoon the mixture on top of the salad, then drizzle on the dressing, garnish with the strips of lime zest and serve immediately.
3 ½ portions vegetables, ½ portions fruit
If the avocado is bought hard, place it in a paper bag and ripen at room temperature. Store ripe avocados in the refrigerator for up to 2 days.
If fresh crabmeat is unavailable or hard to find, you can replace it with canned crabmeat, drained, or the same weight of peeled cooked prawns.