Crab, avocado & rocket salad

Name: Crab, avocado & rocket salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 450 grams crabmeat, (a mix of ²⁄³ white and ¹⁄³ brown); 200 milliliters ¹⁄² crème fraîche; 1 juice lemon; 12 cherry tomatoes; 1 large ripe avocado; 110 grams rocket, washed and dried; 3 Tbsps olive oil

You can never have too many main course recipes, so give Crab, avocado & rocket salad a try. This recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, pescatarian, and דל פחמימות, recipe has 382 calories, 24g of protein, and 29g of fat per serving. This recipe serves 4. Head to the store and pick up cherry tomatoes, ¹⁄² tub crème fraîche, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crme frache and the lemon juice until smooth. Lightly season, then set aside.

Ingredients you will need

Lemon Juice

Crabmeat

Equipment you will use

Bowl

Cut the tomatoes in half, or into quarters if large.

Ingredients you will need

Tomato

Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices.

Ingredients you will need

Avocado

Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.

Ingredients you will need

Lemon Juice

Olive Oil

Tomato

Avocado

Arugula

Equipment you will use

Bowl

Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crme frache dressing and serve straight away.

Ingredients you will need

Crabmeat

Equipment

Bowl

Ingredients

Servings:

450grams

crabmeat, (a mix of ²⁄³ white and ¹⁄³ brown)200milliliters

¹⁄² crème fraîche 1

juice lemon 12

cherry tomatoes 1large

ripe avocado 110grams

rocket, washed and dried 3Tbsps

olive oil

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.