Crab with avocado, chilli & lime

Fresh, light and zesty. Quick and easy to put together for a luxy midweek lunch, or a lovely little starter if throwing a dinner party. You can make the dressing and prep the salad in advance then just toss at the last moment.

Serves 1 – 2 as a salad for lunch, or 2 – 3 as a starter

100g white crab meat

¼ cucumber

½ celery stick, finely chopped

1 hot red chilli, finely chopped

2 spring onions, finely chopped

Small bunch coriander, chopped

1 avocado, halved and thinly sliced

Dressing

Juice 2 limes

1 tbsp fish sauce

1 tbsp caster sugar

Whisk the dressing ingredients together till the sugar dissolves, leave to one side

Peel the cucumber, slice in half and remove the seeds and discard. Chop the cucumber into small cubes and place in a bowl, add the celery, crab, chlili, spring onion, and coriander and combine. Add the dressing and toss.

 Place the sliced avocado on a plate and spoon on the crab mixture and drizzle with olive oil.  Serve with a slice of lime and a thin crunchy toasted slice of sourdough or some crispbread you might have in your pantry.