Fennel, crab & orange salad

Fresh mint, avo & chilli

Fennel, crab & orange salad

Fennel, crab & orange salad

Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 306 15%
  • Fat 22.3g 32%
  • Saturates 3.8g 19%
  • Sugars 12.2g 14%
  • Salt 0.9g 15%
  • Protein 14.2g 28%
  • Carbs 13.1g 5%
  • Fibre 7.7g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Laura Fyfe
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Ingredients

  • 1 bulb of fennel
  • 2 oranges
  • 2 fresh sprigs of mint
  • 1 ripe avocado
  • ½ a fresh green chilli
  • 100 g white crabmeat, from sustainable sources
  • 2 tablespoons extra virgin olive oil
Tap For Method
Recipe From

Jamie Magazine

By Laura Fyfe
Tap For Ingredients

Method

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