Crab, Asparagus and Grapefruit Salad
By OcadoLife
Published on 19 April 2022
The dressing is the key to this fresh salad – it complements
the crab, allowing it to shine.Time and servings
35 minsTotal time
8Servings
35 minsCooking time
Ingredients
- 100 g of lamb’s lettuce
- 2 grapefruit, segmented, juice reserved
- 200 g of white crab meat
- 1 tbsp of extra virgin olive oil
- 400 g of asparagus, spears trimmed
- 1 cucumber, peeled, deseeded and cut into chunks
- 1 avocado
- 1 red chilli, seeds removed, finely chopped
- 1 lemongrass, outer leaves removed, stalk finely chopped
- 2 lime leaves, finely chopped
- 1 lime, juiced
- 2 tbsp of grapefruit juice
- 1 small bunch of chives, finely chopped
Method
Step 1
Bring a large pan of water to the boil with a steamer basket and lid. While you are waiting for it to boil, prep the asparagus – snap the ends off at their natural breaking point and slice thicker stems in half lengthways, leaving thinner ones whole. Steam for 4 mins until al dente, then remove and run under cold water to stop them cooking any further.Step 2
Make the dressing by putting all the ingredients into an old jam jar and shaking well for a min or so.Step 3
Add the asparagus to a large mixing bowl along with the lamb’s lettuce and cucumber chunks. Add half of the dressing to the bowl and mix everything lightly, then transfer to your serving plate. Halve the avocado, remove the stone and slice it. Add the avocado, the grapefruit segments and the crab meat to the serving plate.Step 4
Drizzle over the rest of the dressing and sprinkle with the chives.