Crab Salad with Mango & Mint

Ingredients

For 2 servings

• 200 g crab meat, picked over
• 150 g baby spinach
• 1 piece ripe mango, diced
• 15 g mint leaves, coarsely chopped
• 1 piece small red onion, thinly sliced
• Seeds of 1 pomegranate
• 2 piece lemons, juiced
• 3 g Dijon mustard
• 2 g ground cumin
• 2 g ground turmeric
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Check the crab meat over for any shell and flake it.

2. 2

   Combine the spinach, mango, mint, red onion and pomegranate seeds in a large bowl.

3. 3

   Whisk the lemon juice, Dijon, cumin, turmeric, olive oil, salt and pepper into a dressing.

4. 4

   Fold the crab through the salad, dress and toss gently to coat.

5. 5

   Divide between two plates and serve immediately.