Crab & Fennel Salad with Mint & Lemon Dressing
- Summer
- On the Side
This is the ultimate light bite, perfect for alfresco dining this summer.
Ingredients
125g (4 1/2 oz) watercress
1/2 cucumber, deseeded, sliced
1 fennel bulb, cored and thinly sliced
1/2 small red onion, halved and sliced
500g (1 lb) fresh white crab meat
Dressing
Grated rind and juice of 1/2 lemon
1 tsp clear honey or agave nectar
1 tbsp fresh mint, finely chopped
125g (41/2 oz) Yeo Valley Organic Natural Yogurt
Method
Whisk all the dressing ingredients together in a small bowl and chill until required. This will keep in the fridge for 2-3 days.
Place the watercress, cucumber, fennel and onion in a large bowl and toss with the dressing.
Season the crab with black pepper and scatter over the salad. Serve immediately.
In this recipe...
Natural Yogurt
10
Natural Yogurt
10
Natural Yogurt
10
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