Crab avocado salad with Japanese dressing

Mirin, wasabi, sesame oil and rice vinegar make the dressing for this salad.

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
2 tbsp mirin
1/2 tsp wasabi paste
15ml rice vinegar
Few drops sesame oil
1/2 tsp Maldon salt or 1/4 tsp regular salt
1 long red chilli pepper, deseeded and finely chopped
170g crabmeat
Approximately 1 tsp lime juice
100g rocket salad
1 ripe avocado
5g chopped chives
1) In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 20ml to another big salad bowl.

2) To the first, more generous amount of dressing, add the finely chopped chilli and then the crabmeat, and fork through to mix thoroughly.

3) To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix. Arrange on 4 plates.

4) Spoon a quarter of the crabmeat mixture into a small metal kitchen cup measure (it should fit about 80ml in volume), and unmould in the centre of a salad-lined plate. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.

5) Using a rounded half spoon measure, scoop out curls of avocado and dot around on top of the salad. Spritz with a little lime juice. Sprinkle the chopped chives over the 4 mounds of crab and serve.

Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.

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