Fennel, crab & orange salad

Name: Fennel, crab & orange salad
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 bulb of fennel; 2 oranges; 2 fresh sprigs of mint; 1 ripe avocado; ½ a fresh green chilli; 100g white crabmeat, from sustainable sources; 2 tablespoons extra virgin olive oil

Fresh mint, avo & chilli

Dairy-free Gluten-free

15 mins

Super easy

serves 2

nutrition per serving

Calories

15%

Fat

32%

Saturates

19%

Sugars

14%

Salt

15%

Protein

28%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Laura Fyfe

Ingredients

1 bulb of fennel

2 oranges

2 fresh sprigs of mint

1 ripe avocado

½ a fresh green chilli

100g white crabmeat, from sustainable sources

2 tablespoons extra virgin olive oil

Method

A simply beautiful crab salad recipe, with pops of sweet orange, fresh mint and a chilli kick.

Trim the fennel, then thinly slice on a mandolin and place in a bowl of iced water.
Peel and slice 1½ oranges, then arrange on a platter.
Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Dice the chilli.
Arrange on the platter with the fennel and crabmeat.
Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.

Tags

Salad Seafood Dairy-free Gluten-free Lunch Mains Starters Fish Alfresco Entertaining Dinner for two Healthy Healthy lunches

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