A refreshing cucumber salad with raspberries, blueberries and crab meat. It is dressed with a tangy raspberry vinegar and olive oil. Great on its own or as an accompaniment.
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A refreshing cucumber, raspberry and blueberry salad with crab meat. It has a raspberry vinegar dressing. Can be eaten as a main or an accompaniment.
Ingredients
1 cucumber
8-12 small radishes
About 90g (3oz) raspberries
About 60g (2oz) blueberries
200g (7oz) crab meat
Handful of fresh parsley leaves
A little finely sliced radicchio, optional
For the dressing:
2 tbs raspberry vinegar or white wine vinegar
4 tps light olive oil
Salt and freshly ground black pepper
WEIGHT CONVERTER
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Method
To make the dressing: Whisk the ingredients together in a small bowl.
Cut the cucumber in half and use a swivel-headed vegetable peeler to shave ribbons off each half into a large bowl. Add thinly sliced radishes and the fruit, and toss gently with half the dressing. Arrange the salad on 4 or 6 plates.
Spoon crab meat on top and garnish with parsley leaves and radicchio, if using. Drizzle the rest of the dressing over each portion.
Top Tip for making Berry, crab and cucumber ribbon salad
Make the salad and serve it immediately, otherwise the cucumber ribbons will lose their bounce.
