Asian Crab & Avocado Salad

Here is an interesting take on an easy to prepare dish.

You will notice that this will appeal to those who do not especially like to eat salads. Healthy and delicious, it is a great idea for an intimate party of four. Or you can simple halve the servings and make a light and filling meal for two.

This dish is packed with healthy nutrition. The rocket leaves, lime, peppers are packed with vitamins and minerals. The crab meat is loaded with iodine, protein and is pretty low in fat. This is truly light and healthy meal that will make you an instant kitchen whiz.

You will need the following ingredients:

• Two tablespoon of Mirin- this is a Japanese cooking wine. It has a lower alcohol content than sake but it has a higher natural fermented sugar content.
• Half a teaspoon of Wasabi paste- careful this horseradish paste packs a mean spicy kick! Check too if this paste is gluten free for your preference.
• One tablespoon of rice wine vinegar
• A drop of sesame oil
• Half a teaspoon of maldon salt- a natural salt characterized by its abilty to enhance the flavor of food but without the bitter taste.
• 1 red chili pepper; deseeded and chopped
• 200 grams of fresh crabmeat
• A teaspoon of lime juice
• 1 large cucumber — half, diced as salad mix and half, sliced as salad base— a perfect pair to crabmeat or rocket salad or spinach fresh leaves may also be a good alternative.
• 1 whole ripe avocado

Prep. Work:

You will need two bowls for mixing and four salad bowls for serving.

Get the first bowl combine and whisk together the mirin, wasabi paste, rice vinegar, sesame oil and salt. You then get 4 tablespoons of this mixture for use in the second bowl for your salad.

In the same bowl place the crabmeat, dressing and mix well with a fork. Top this with the chopped pepper.

For the second bowl mix the lime juice and the diced cucumber salad mix. Place this dressed salad into four individual plates- Spoon in a quarter of the crab mixture into the four plates. Secure the crab meat by tapping it in the cucumber slices.

For the avocado, get a spoon and scoop out equal portions into the four salad bowls. Jazz this up a bit with drops of lime juice. Add micro-greens as toppings and serve.

Enjoy!