Salad of fresh crab and crispy avocado, with a chilli and mint dressing
Prep time 1-2 hours
Cook time 1-2 hours
Serves 2
From Saturday Kitchen
Method
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Combine all the ingredients for the chilli mint dressing one hour before required and set aside.
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Prepare the salad leaves as desired and season lightly with salt and pepper before adding the olive oil and fresh lemon juice. Place equal amounts on each plate.
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Dip the quarters of avocado in the flour, shake off any excess, then dip them in the beaten egg, rub gently with a finger to remove any excess and make sure the egg has completely coated the flour. Finally dip them in the breadcrumbs, again ensuring the avocado is completely covered.
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Deep-fry the avocado quarters at 180C/350F until they are golden brown - around one minute. Remove, place on kitchen paper and season with salt and pepper.
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Combine all the ingredients for the crab and place equal amounts on each plate.
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Dress the avocados with the chilli mint dressing and place two quarters on each plate.
Ingredients
For the salad
- mixed salad leaves for four small salad garnishes (eg, rocket, frisie, baby gem, oakleaf, dandelion, chicory etc.)salt and pepper
- extra virgin olive oil
- fresh lemon juice
For the avocados
- 2 ripe avocados, peeled, stoned and cut into quarters
- 20g/1oz dried breadcrumbs
- 5g/¼oz plain flour
- 1 egg, beaten
For the crab
- fresh white crab meat (allow 40g/2oz per person)
- 2 spring onions, finely chopped
- ½ bunch chives
- ½ fresh lemon, juiced
- extra virgin olive oil
- small amount flat leaf parsley, chopped
- salt and pepper, to taste
For the chilli mint dressing
- 2 large mild red chillies, de-seeded and finely chopped
- 2 shallots, peeled and finely chopped
- ½ bunch mint
- extra virgin olive oil
- 2 limes, juiced
- 2 tomatoes, blanched, peeled, and the flesh cut into small dice
- sea salt, to taste
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