Super fresh light lunch or starter with citrussy crab salad with a hint of heat from red chilli or tabasco nested in an avocado cut in half. Serve with a side of sourdough bread or green leaf salad. You can even serve the half avocado skin on, so it works as a fun portable canapé you can hold directly with your hand.
Ingredients for 2 people:
- 100g picked white crab meat
- 1 medium avocado
- 1/2 red onion, finely chopped
- 4 cherry tomatoes, chopped
- 1/2 lime, juiced
- A few coriander leaves, chopped
- 1 tbsp extra virgin olive oil
- Red chilli chopped or tabasco, to taste
- Sea salt and freshly ground black pepper
Method:
- In a bowl, mix the onion, lime juice, coriander, tomatoes, olive oil, then season to taste with salt and freshly ground pepper, and if using red chilli or tabasco
- Add crab meat and gently mix
- Cut the avocado in half, remove pit and peel the skin, then season with a touch of salt before filling with the crab salad
- Plate with some optional green salad leaves as a based, then drizzle with extra virgin olive oil
- Enjoy!
