Crab & Mango Salad
This quick salad is based on the Crab and Green Mango Salad by Christina Ong
Prep: 20-25 mins
1 Red apple cut into thin wedges or slices
1 green apple peeled and cut julienne
2 Mangoes peeled and cut julienne
2 shallots, thinly sliced
1 Orange cut into segments
240g hand-picked white crab meat
Large handful fresh herbs such as dill, mint, thai basil, coriander
2 cloves garlic, sliced
1 shallot thinly sliced
125ml Lime juice
1 tbsp Palm Sugar
2tbsp Olive oil to taste
Water to loosen
1 small green chilli, chopped (optional)
Large handful roasted cashews nuts, coarsely chopped
Place the garlic and a pinch of sea salt in a mortar and pound to a paste then add the shallots, bruise them and stir in the lime juice and sugar until it dissolves then the olive oil. You might need a touch of water to loosen the dressing.
Put the crab meat in a bowl and toss with some of the dressing then combine the remaining salad ingredients and mix with the remaining dressing.
To serve, arrange the dressed salad in the middle of the plate and top with crab. Scatter with crushed cashews and before serving.
In the photo, we didn’t use cashews or chilli but we sprinkled with Amaranth to add some more colour. I have since done this again with the nuts and it was delicious too.
Accompany with Château George 7 Blanc