Crab and Asparagus Salad Recipe

Crab and shaved asparagus salad

  • serves 2
  • Easy

Check out our vibrant salad of crab and crunchy asparagus. This bright spring salad is easy to make and under 500 calories. Use sourdough that’s a day or two old for extra-crunchy croutons

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Ingredients

  • sourdough bread 100g, cut into chunks
  • olive oil 2 tbsp
  • asparagus spears 100g, thinly shaved
  • sugar snap peas a handful, sliced in half lengthways
  • carrot 1 small, peeled into strips
  • fennel 1 small bulb, thinly sliced
  • white crabmeat 100g

DRESSING

  • Dijon mustard 1 tbsp
  • extra-virgin olive oil 2 tbsp
  • lemon 1, zested and juiced
  • chives finely chopped to make 1 tbsp

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Toss the sourdough with the olive oil and some seasoning, put onto a baking tray and cook for 20 minutes, tossing regularly, until a deep golden.

  • Step 2

    To make the dressing, whisk the dijon mustard and oil in a large bowl, then whisk  in the lemon juice, ¾ of the lemon zest and ¾ of the chives, and some seasoning. Add the asparagus, sugar snaps, carrot and fennel, and toss well. Tip in the croutons, mix again and then add the crab and toss gently, so that the crab stays in large pieces. Finish with the remaining chives and lemon zest.

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Nutritional Information

  • Kcals 453
  • Fat 24.5g
  • Saturates 3.6g
  • Carbs 35g
  • Sugars 5.7g
  • Fibre 6.3g
  • Protein 20g
  • Salt 1.9g
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