Crab, avocado & rocket salad

Gluten Free
Health score
49%
Crab, avocado & rocket salad
10 min.
4
382kcal

Suggestions


If you're looking for a refreshing and elegant dish that’s perfect for any occasion, look no further than this exquisite Crab, Avocado & Rocket Salad. Bursting with flavors and textures, this salad is not only gluten-free but also a delightful way to enjoy the freshness of the sea combined with the creamy richness of avocado and the peppery bite of rocket. It takes just 10 minutes to prepare, making it an ideal choice for a quick lunch, a sophisticated side dish, or even a light main course.

The star of this salad is undoubtedly the succulent crabmeat, which brings a taste of the ocean right to your table. When paired with the smoothness of ripe avocado and juicy cherry tomatoes, each bite is a harmonious blend of tastes that is sure to impress your family and friends. Drizzled with a light crème fraîche dressing and dressed with the vibrant flavors of fresh lemon juice and olive oil, this dish is a feast for the senses.

Perfect for summer picnics, casual dinners, or even as an elegant starter for a dinner party, this Crab, Avocado & Rocket Salad is a must-try. Don’t let the simplicity fool you; the combination of quality ingredients creates an unforgettable culinary experience. Serve it chilled, and enjoy a dish that not only looks beautiful but also nourishes your body with wholesome ingredients. Grab your bowl and get ready to create a salad that will become a favorite in your household!

Ingredients

  • 450 crab meat white (a mix of ²⁄³ and ¹⁄³ brown)
  • 200 ml crème fraîche 
  •  juice of lemon 
  • 12  cherry tomatoes 
  • large avocado ripe
  • 110 arugula washed and dried
  • tbsp olive oil 

Equipment

  • bowl

Directions

  1. Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crme frache and the lemon juice until smooth. Lightly season, then set aside.
  2. Cut the tomatoes in half, or into quarters if large.
  3. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices.
  4. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.
  5. Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crme frache dressing and serve straight away.

Nutrition Facts

Calories382kcal
Protein24.57%
Fat65.09%
Carbs10.34%

Properties

Glycemic Index
18
Glycemic Load
0.55
Inflammation Score
-8
Nutrition Score
27.72260852482%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
1.18mg
Kaempferol
9.6mg
Myricetin
0.01mg
Quercetin
2.56mg

Nutrients percent of daily need

Calories:381.67kcal
19.08%
Fat:28.25g
43.46%
Saturated Fat:7.56g
47.28%
Carbohydrates:10.1g
3.37%
Net Carbohydrates:5.92g
2.15%
Sugar:4.01g
4.46%
Cholesterol:75.93mg
25.31%
Sodium:972.41mg
42.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:23.99g
47.98%
Vitamin B12:10.23µg
170.45%
Selenium:43.29µg
61.85%
Copper:1.2mg
60.09%
Zinc:7.38mg
49.2%
Vitamin K:49.01µg
46.67%
Vitamin C:31.99mg
38.78%
Phosphorus:338.63mg
33.86%
Folate:127.92µg
31.98%
Vitamin A:1305.61IU
26.11%
Magnesium:92.52mg
23.13%
Potassium:754.46mg
21.56%
Vitamin E:3.15mg
21.01%
Vitamin B6:0.38mg
19.08%
Fiber:4.19g
16.74%
Calcium:157.04mg
15.7%
Vitamin B5:1.45mg
14.51%
Vitamin B2:0.23mg
13.61%
Manganese:0.26mg
12.94%
Vitamin B3:2.52mg
12.6%
Iron:1.79mg
9.93%
Vitamin B1:0.12mg
8.27%