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Salad of crab, avocado and lime
Serves 2 Starters and mains
Ingredients
- a small, red chilli
- 2 thin spring onions
- 10cm piece cucumber
- 2 small avocados
- 300g mixed crabmeat
For the dressing
- 1tbsp (heaped) palm sugar, or golden caster sugar
- 1tbsp fish sauce
- 3tbsp lime juice
- a handful coriander leaves
To serve
- 4 slices ciabatta
- ½ lime a little
- olive oil
Method
Seed and very finely chop the chilli. Cut the spring onions into very fine slices and add to the chilli. Peel the cucumber, halve it, scrape out the seeds with a teaspoon, then dice the flesh into tiny cubes. Remove the flesh from the avocados and dice it finely. Toss the cucumber and avocado with the spring onions and chilli.
Put the sugar in a small mixing bowl, add the fish sauce and lime juice and stir till the sugar is dissolved. Chop the coriander leaves and stir into the dressing. No further seasoning is necessary.
Toast the slices of bread till crisp, rub with the cut side of the lime to release a little of the juice, then trickle over enough olive oil to saturate each one. Put the crabmeat in a mixing bowl with the cucumber and avocado mixture, pour over the dressing and toss very gently, using a fork to mix. Pile onto plates and serve with the lime toasts.
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