Indian-Style Crab Salad with Mango and Mint

Ingredients

For 2 servings

• 200g fresh or canned crab meat
• 2 cups baby spinach
• 1 ripe mango, diced
• handful mint leaves, coarsely chopped
• 1 small red onion, thinly sliced
• from 1 pomegranate seeds from 1 pomegranate
• 2 lemons, juiced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• to taste salt
• to taste freshly ground black pepper

Method

1. 1

   Clean your crab meat, ensure it is free of any shell, and shred it.

2. 2

   In a large bowl, mix the spinach, mango, mint, onion, and pomegranate seeds.

3. 3

   In a separate bowl, whisk together lemon juice, Dijon mustard, cumin, turmeric, olive oil, salt, and pepper until well combined.

4. 4

   Incorporate the shredded crab meat to your prepared salad.

5. 5

   Pour the dressing over the salad and toss to combine, ensuring everything is well coated.

6. 6

   Divide the salad between two plates, and serve immediately.