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Fennel, crab & orange salad
Fresh mint, avo & chilli
Dairy-free
df
Gluten-free
gf
Fennel, crab & orange salad
Fresh mint, avo & chilli
Dairy-free
df
Gluten-free
gf
“A simply beautiful crab salad recipe, with pops of sweet orange, fresh mint and a chilli kick. ”
Serves
2
Cooks In
15 minutes
Difficulty
Super easy
Jamie Magazine
Alfresco
Dinner for two
Seafood
Light meals
Mains
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
Tap For Method
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
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Tap For Ingredients
Method
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.
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Recipe From
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By Laura Fyfe
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