Crab and pink grapefruit salad

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Crab and pink grapefruit salad

This zingy salad is perfect when you want a light yet nutritious evening meal. It's kept us going throughout the heatwave!

Ingredients

Serves 4


2 pink grapefruit
2 small cucmbers
2 red Asian shallots
400g white crab meat
1 - 2 mild red chillies
2 handfuls baby watercress or rocket
6 tablespoons Asian fried shallots (see note)

For the dressing
2 - 3 limes
40 - 50g palm sugar
3 tbsp nam pla (fish sauce)

Instructions

  1. Peel and segment the grapefruit and place in a large bowl. Peel the cucumbers, halve lengthways, deseed and finely dice. Halve, peel and finely slice the shallots and add them with the cucumber to the grapefruit, then add the crab meat.
  2. Halve, deseed and finely slice the chillies and add to the bowl, then add the watercress or rocket.
  3. To make the dressing, juice the limes. Mix the palm sugar, nam pla and 2–3 tablespoons lime juice in a small bowl and set aside for the palm sugar to dissolve. Taste and adjust the balance of sweet, salty and sharp; no flavour should dominate. Adjust the balance if necessary.
  4. Pour the dressing over the ingredients in the bowl and toss gently to coat evenly.
  5. Divide the salad between 4 plates or bowls and sprinkle over some fried shallots.

Note on fried shallots...

Asian fried shallots are available in jars form Asian food stores; alternatively, you can fry your own sliced shallots until golden and crisp.

Variations...

Prawns, langoustines or lobster can be substituted for the crab, and a pomelo used in place of grapefruit. 

Jen Coles

Author: Jen Coles

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