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British Recipes

Orkney Crab, Asparagus and Avocado Salad

Orkney Crab, Asparagus and Avocado Salad

Orkney Crab, Asparagus and Avocado Salad

Serves 2 | with a Caper and Lemon Dressing and Croutons

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Elevate lunchtime with this extra special salad, complete with crab, avocado and asparagus. Finish with a lemon and caper dressing for a dish to remember.

Allergens:

Cereals containing gluten

•Egg

•Mustard

•Crustaceans

The quantities provided above are averages only.

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.

Total15 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Asparagus

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

30 grams

Capers**

1 unit(s)

Lemon

32 grams

Mayonnaise

(Contains: Egg, Mustard)

100 grams

Orkney Crab Meat

(Contains: Crustaceans)

1 unit(s)

Avocado

50 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Olive Oil

½ tsp

Sugar

Nutritional information

Energy (kJ)1877 kJ

Energy (kcal)449 kcal

Fat29.9 g

of which saturates5.1 g

Carbohydrate31.7 g

of which sugars5.6 g

Dietary Fibre7.8 g

Protein16.7 g

Salt2.5 g

Trans Fat0.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Zester

Instructions

Roast the Asparagus

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.

Bring on the Croutons

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.

Make the Dressing

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, lemon juice and mayo with the olive oil and sugar (see pantry for both amounts). Season generously with pepper.

Feeling Crabby

4

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

Hello Avo

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.

Assemble your Salads

6

a) Divide the baby leaf salad between 2 serving bowls and toss through the baked croutons.

b) Drizzle over half the remaining 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!

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