Orkney Crab, Asparagus and Avocado Salad
Serves 2 | with a Caper-Lemon Dressing and Croutons
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.
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.
Ingredients
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
Utensils
Instructions
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.
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.
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.
a) Pop the crab meat into a small bowl and stir through one third of the caper and lemon dressing.
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.
a) Divide the baby leaf salad 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!
