Salade de crabe à l’avocat

Ingrédients

• 1/4 cup mayonnaise
• 1/4 cup pink grapefruit slices (skin and white membranes peeled away)
• 1 small clove of garlic
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1 tablespoon olive oil
• 10 asparagus spears (cut in half (ends removed))
• 3 cups watercress leaves (or arugula or rocket)
• 1/2 avocado (sliced)
• 10 radishes (slices or halved)
• 1/2 green apple (quartered and sliced thinly)
• 5 oz cooked white crab meat (150 grams)
• 2 tablespoons green onions (chopped, optional)
• A pinch of sea salt and black pepper to taste

Préparation

1. 1

   Make the dressing: Add the dressing ingredients to a blender or food processor. Whiz for 30 seconds until smooth. If you don’t have a blender or a food processor, finely chop the grapefruit and whisk the flesh and juices together with other ingredients.

2. 2

   Pan fry the asparagus: Heat a frying pan over medium-high heat. Add olive oil and asparagus and pan-fry for 2-3 minutes, stirring a couple of times, until just slightly tender. Remove from heat and set aside.

3. 3

   Assemble the salad: Prepare the rest of the ingredients. Scatter watercress evenly on a platter or add to a large mixing bowl. Top with the rest of the ingredients and drizzle generously with the dressing. I like to use around 4 tablespoons and then serve more dressing on the side.