Orkney Crab, Asparagus and Avocado Salad
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Orkney Crab, Asparagus and Avocado Salad

Serves 2 | with a Caper and Lemon Dressing and Croutons

Allergens:
Cereals containing gluten
Crustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Asparagus

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

30 grams

Capers

1 unit(s)

Lemon

1 punnet(s)

Orkney Crab Meat

(Contains Crustaceans)

1 unit(s)

Avocado

80 grams

Wild Rocket

Not included in your delivery

3 tbsp

Mayonnaise

2 tbsp

Olive Oil

½ tsp

Sugar

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Nutritional information

Energy (kJ)2286 kJ
Energy (kcal)546 kcal
Fat40.2 g
of which saturates5.8 g
Carbohydrate31.2 g
of which sugars5.8 g
Protein17.5 g
Salt2.42 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Medium Bowl
Small Bowl
Juicer

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim the asparagus and cut into thirds.

c) Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the middle shelf until tender, 10-12 mins.

 

2

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta chunks onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Bake the croutons on the top shelf until golden, 8-10 mins, then remove from the oven and set aside.

3

a) While everything is in the oven, roughly chop the capers.

b) Zest and juice the lemon.

c) In a medium bowl, combine the capers and lemon juice with the mayo, olive oil and sugar (see pantry for amounts). Season generously with pepper.

4

a) Pop the crab meat into a small bowl and stir through one third of the caper and lemon dressing.

5

a) Halve the avocado and remove the stone.

b) Use a tablespoon to scoop the flesh out onto a board, face-down.

c) Slice into 0.5cm thick slices.

6

a) Divide the rocket between 2 serving bowls and toss through the baked croutons.

b) Drizzle over half the caper dressing and top with the roasted asparagus and sliced avocado. 

c) Top the salads with the dressed crab meat, then drizzle over the remaining dressing.

d) Sprinkle over the lemon zest to finish.

Enjoy!