Olive Magazine
Crab and Asparagus Salad Recipe

Crab and shaved asparagus salad

Published: April 27, 2018 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal453
fat24.5g
saturates3.6g
carbs35g
sugars5.7g
fibre6.3g
protein20g
salt1.9g
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Ingredients

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

DRESSING

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

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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