Tuesday, 3 January 2012

Recipe: Crab Stick Salad

This makes a lovely light, refreshing lunch.


Ingredients - (serves 2)

1 ripe avocado - peeled and cut into chunks
1 large carrot, peeled and grated
5 crab sticks, cut into slices
2 tbsp sweetcorn
1 tbsp black olives
2 hard boiled eggs, shells removed and cut into quarters
salt and pepper
dried chervil

For dressing -
1 tbsp mayonnaise
1 tbsp tomato ketchup
juice of half a lemon
1/2 cup olive oil
salt and pepper

Method -

Firstly place all the dressing ingredients in a small jar, screw on the lid and shake thoroughly to mix the dressing.  Put to one side for later.

On two plates dived the grated carrot to form a base for the salad.  Place 4 quarters of the egg in the centre of the carrot on each plate followed by all of the other ingredients, divided between the two plates.

Season the salad with salt and pepper.  Give the dressing one final vigorous shake and then drizzle over the two plates of salad.

To garnish sprinkle over some dried chervil and place some slices of fresh bread around the outside of the plates.

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