Jamie Oliver

Fennel, crab & orange salad

Fresh mint, avo & chilli

Fennel, crab & orange salad
Print

Fennel, crab & orange salad

Serves 2
Cooks In15 minutes
DifficultySuper easy
Healthy
Nutrition per serving
  • Calories
    306
    15%
  • Fat
    22.3g
    32%
  • Saturates
    3.8g
    19%
  • Protein
    14.2g
    28%
  • Carbs
    13.1g
    5%
  • Sugars
    12.2g
    14%
  • Salt
    0.9g
    15%
  • Fibre
    7.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
READ MORE
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
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
READ MORE
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.
Please enable targetting cookies to show this banner

Tip

View Comments
Nutrition per serving
  • Calories
    306
    15%
  • Fat
    22.3g
    32%
  • Saturates
    3.8g
    19%
  • Protein
    14.2g
    28%
  • Carbs
    13.1g
    5%
  • Sugars
    12.2g
    14%
  • Salt
    0.9g
    15%
  • Fibre
    7.7g
    -

Of an adult's reference intake