Name: Crab and avocado salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram sugar snap peas, trimmed; 2 avocados, sliced thickly; 1 apple; 500 gram cooked crab meat; 1 red onion, halved, sliced thinly; 2 fresh red thai chillies, sliced thinly lengthways; 150 gram mesclun; Dressing; 1/3 cup (80ml) olive oil; 1/4 cup (60ml) lemon juice; 1 tablespoon dijon mustard; 1 clove garlic, crushed

Crab and avocado salad

A fresh, bright and light salad with delicate crab meat, tender avocado, bitter leaves and fresh red chilli, great as a starter or light lunch.

Ingredients

250 gram sugar snap peas, trimmed

2 avocados, sliced thickly

1 apple

500 gram cooked crab meat

1 red onion, halved, sliced thinly

2 fresh red thai chillies, sliced thinly lengthways

150 gram mesclun

Dressing

1/3 cup (80ml) olive oil

1/4 cup (60ml) lemon juice

1 tablespoon dijon mustard

1 clove garlic, crushed

Method

1.Boil, steam or microwave peas until just tender; drain. Rinse under cold water; drain.

2.Meanwhile, make dressing. Place ingredients in screw-top jar; shake well.

3.Slice apple thinly; cut slices into thin strips.

4.Place peas and apple in large bowl with crab, onion, chilli, avocado, mesclun and dressing; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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