Crab Salad With Grapefruit And Coriander
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 350grams white crabmeat, cooked fresh or canned, drained
- 1 handful baby salad leaves
- 1 handful fresh coriander
- 2 pink grapefruits, peeled, segented, and any pith removed
- 3tablespoons olive oil
- 1tablespoons white wine vinegar
- 1 pinch sugar
- 1 pinch salt
- 1 pinch freshly ground black pepper
Nutrition per serving
968kJ / 231Cal
968 Kilojoules or 231 Calories
11% of daily energy intake*
Protein
13.1grams
Fat
14.8grams
Carbs
12.7grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
In a small bowl or jug, whisk together the dressing ingredients. Season with salt and black pepper.
Step 2 of 3
Mix the crabmeat with a drizzle of the dressing. Divide the salad leaves and half of the coriander leaves among 4 serving plates, and scatter over the grapefruit segments.
Step 3 of 3
When ready to serve, drizzle the salad with the remaining dressing. Divide the crabmeat among the plates, spooning it neatly on top of the leaves. Scatter over the remaining coriander, and serve immediately.
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