Fennel, crab & orange salad

Name: Fennel, crab & orange salad
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; 100 g white crabmeat, from sustainable sources; 2 tablespoons extra virgin olive oil

Fresh mint, avo & chilli

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

Serves 2

Cooks In15 minutes

DifficultySuper 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

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

Jamie Magazine

By Laura Fyfe

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.