Recipe: Crab, mango and avocado salad with lime and coconut dressing and toasted coconut curls
Summer may have been a washout so far, but you can still inject some sunshine into your food with these great recipes from Bottlegreen
This fresh tasting delicious summer salad is perfect for those hot balmy days when something quick and easy but oh so tasty is needed
What you'll need
2 prepared fresh crab, approx 250g mixed white and brown crabmeat
2 spring onions, finely chopped
1 large red chilli, de-seeded and finely chopped
2 tbsps Bottlegreen lime and coconut cordial
1 tbsp fresh coriander, finely chopped
1 tbsp fresh mint leaves
1 bag rocket leaves
Serves 2 main course or 4 starter portions
Place the crab in a bowl, add the finely chopped spring onions, chilli, 1 tbsp of the cordial, a good squeeze of lime juice and the chopped coriander, stir together and season to taste.
Peel and cube the mango and avocado, mix with the torn mint and rocket leaves, add the remaining cordial and a squeeze of lime juice, toss together.
To make the coconut curls remove the fresh coconut from the husk, using a potato peeler cut long strips of coconut, toast under a hot grill until golden.
To serve, use a metal ring to hold the salad in a circle on a plate, top with a layer of the crab mix, carefully lift the ring off and serve garnished with the coconut curls or simply serve spooned onto a plate in the two layers.