Smoked salmon salad with crab dressing
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Smoked salmon salad with crab dressing

By Sara Buenfeld

Quick yet luxurious, this is a great supper for two – the fresh crab mix with mayo and cayenne is also delicious with potatoes

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 538
  • fat 44g
  • saturates 7g
  • carbs 4g
  • sugars 3g
  • fibre 4g
  • protein 31g
  • salt 4.5g

Ingredients

  • 100g tub fresh crabmeat
  • 2 tbsp mayonnaise
  • good pinch cayenne pepper
  • ½ tbsp lemon juice
  • 1 tbsp olive oil
  • 6 small slices smoked salmon
  • 2 small handfuls curly endive
  • 8 cherry tomatoes, halved
  • 1 avocado, peeled, stoned and thickly sliced
  • 1 small shallot, thinly sliced
  • few rocket leaves, to serve
  • toast (optional)

Method

  1. Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Stir the lemon juice and oil together in a large bowl with some seasoning.

  2. Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves and serve with toast, if you like.

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