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Carrot, Crab & Avocado Salad
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 1⁄2 onion, chopped
- 1 garlic clove
- 1 tbsp coriander seeds, crushed
- 20 g sugar
- 25 ml white wine vinegar
- 50 ml olive oil
- 1⁄2 tsp dried chilli flakes
- 400 g crab meat, cooked and drained
- 25 ml mascarpone
- 25 ml good quality mayonnaise
- 5 ml (1 tsp) fresh lemon juice
- 2 avocados, peeled and lightly mashed
- 4 – 5 medium carrots, peeled and finely grated, (keep 2 aside and halve, to serve)
- onion sprouts, to serve
Instructions
1. Dry-sauté the onion in a pan over medium heat, 2 – 3 minutes.
2. Add the garlic, coriander seeds, sugar, vinegar, olive oil and chilli flakes. Bring to a boil and remove from heat.
3. Combine the crab meat, mascarpone, mayonnaise and lemon juice, and mix well.
4. Place spoonfuls of the crab mixture, avocado and grated carrots in a dariole mould and press down lightly. Spoon over the dressing and top with the halved carrots and onion sprouts. Serve immediately.
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