Crab Salad

Preparation time: 5 minutes

Cooking time: 3 minutes

Serves: 2

Ingredients

75g sugarsnap peas
1 avocado, peeled, stoned and sliced
a squeeze of lemon juice
1 (140g) bag Crispy mix salad leaves
200g dressed mixed crab meat
Dressing
2 balls stem ginger in syrup along with 2 tbsp of the syrup
2 tbsp lemon juice
salt and freshly ground black pepper

Method

1. Cook the sugarsnap peas in boiling water for 3 mins, drain, rinse in cold water and drain again. Toss the sliced avocado in the lemon juice and set aside.
   
2. Empty the salad leaves into a serving bowl, top with the peas, avocado and the flakes of dressed crab. To make the dressing, finely chop the ginger and mix with the syrup, lemon juice and seasoning to taste. Drizzle over the salad and serve.

Nutritional Analysis (per portion)