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Orkney Crab, Tenderstem® and Avocado Salad

Orkney Crab, Tenderstem® and Avocado Salad

Serves 2 | with a Caper and Lemon Dressing and Croutons
4.0(118)
Recipe Development Team
Recipe Development TeamUpdated on February 23, 2026
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Calories
: 
498 kcal
Protein
: 
18.1g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Egg
  • Mustard
  • Crustaceans
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

160 grams

Tenderstem® Broccoli

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

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

Energy (kJ)2084 kJ
Energy (kcal)498 kcal
Fat29.6 g
of which saturates5.1 g
Carbohydrate28.7 g
of which sugars5.8 g
Dietary Fibre9.3 g
Protein18.1 g
Salt1.5 g
Trans Fat0.5 g
Potassium317.6 mg
Calcium38.4 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•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) Halve any thick broccoli stems lengthways.

c) Pop the broccoli 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, lemon juice and mayo with the olive oil and sugar (see pantry for both 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 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 broccoli 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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