This beautifully rich combination of flavours uses tinned crab for ease and economy. It's a pretty stylish lunch, too!
5 people made this
2 tablespoons mayonnaise
1 teaspoon finely grated lime rind
2 tablespoons lime juice
170g tin crabmeat, drained
1 tablespoon olive oil
pinch of caster sugar
salt and freshly ground black pepper
3/4 punnet cherry tomatoes, about 185g, halved
4 cups mixed salad leaves, about 120g
1/2 telegraph cucumber, halved and thinly sliced
strips of lime rind to garnish
Directions Preparation:15min › Ready in:15min
Put the mayonnaise in a bowl with the grated lime rind and 1 tablespoon of the lime juice. Mix well, then set 1 tablespoon of the lime mayonnaise aside. Add the crabmeat to the remaining lime mayonnaise and mix well.
Peel the avocados, remove the stones and cut the flesh into cubes. Whisk the oil and remaining lime juice together with the sugar and a little salt and pepper to season. Add the avocado cubes and toss together to coat in the dressing. Add the cherry tomatoes and gently mix again.
Arrange the salad leaves and cucumber slices in a shallow salad bowl or serving platter, then scatter with the cubes of avocado and cherry tomatoes.
Spoon the crabmeat in a pile in the middle of the salad, then top with the reserved spoonful of lime mayonnaise. Scatter over strips of lime zest to garnish.