Crab, mango and watercress salad recipe

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Transform your plain salad leaves with the exotic flavours of seafood and fruit in this crab, mango and watercress salad recipe.

  • healthy
Serves4
SkillEasy
Preparation Time15 mins
Total Time15 mins
Nutrition Per PortionRDA
Calories190 Kcal10%
Fat11 g16%
Saturated Fat2 g10%

Transform your plain old salad leaves with the exotic flavours of seafood and fruit in this crab, mango and watercress salad recipe. This dish works well as as a healthy lunch option, a light dinner, or as part of a summery buffet table. If you're preparing the dish for younger palettes, leave out the chilli seeds to reduce the amount of spice.

Ingredients

  • 1 largish firm but ripe mango
  • 1/2 cucumber
  • 12 small radishes, trimmed
  • 4 handfuls of fresh watercress
  • 12 mint leaves, shredded
  • 2 x 100g cartons fresh white crabmeat

For the dressing:

  • Finely grated zest and juice of 1 lime
  • 1tbsp groundnut oil
  • 2tbsp sesame oil
  • 1tsp honey
  • 1 red chilli, deseeded and finely chopped
  • Lime cheeks, to serve
  • Fresh coriander, to garnish

WEIGHT CONVERTER

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Method

  1. Halve the mango lengthways each side of the stone. Cut the flesh away from the skin and thinly slice the fish. Halve the cucumber, scoop out the seeds and slice the flesh. Slice the radishes thinly.
  2. Arrange watercress on 4 plates with the cucumber, mango and shredded mint leaves. Spoon the crabmeat on top.
  3. Mix the dressing ingredients and spoon over the salad. Serve with lime cheeks, and garnish with the coriander.
Top Tip for making Crab, mango and watercress salad

If you can’t get fresh crabmeat, this is as good with large cooked prawns.