Berry, crab and cucumber ribbon salad recipe

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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.

  • healthy
Serves4
SkillEasy
Preparation Time20 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories190 Kcal10%
Fat14 g20%
Saturated Fat2 g10%

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

to

Method

  1. To make the dressing: Whisk the ingredients together in a small bowl.
  2. 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.
  3. 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.