Indian-Style Crab Salad with Mango and Mint

Ingredients

For 2 servings

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

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.