Crab salad

INGREDIENTS

few mint leaves, roughly chopped

handful of coriander leaves, roughly chopped

handful of mixed salad leaves, such as rocket,

spinach, and watercress

1 shallot, finely chopped

350g (12oz) fresh crab, white and

brown meat separated

1 ripe avocado, sliced lengthways

For the dressing

1 ripe mango, roughly chopped

zest and juice of 1⁄2 lime

3 tbsp olive oil

METHOD

To make the dressing, put the mango, lime zest and juice, and olive oil in a food processor and process until smooth. Add a little water if too thick.

To make the salad, mix together the herbs with the salad leaves. Add the shallot and toss the salad leaves in a little of the dressing. Divide the salad between 4 plates and arrange a spoonful each of the white and brown crabmeat. Serve with the avocado slices and the remaining dressing

on the side.