15 minutes to prepare, Serves 6
- 1 medium ripe mango, peeled and diced
- 1 ripe avocado, peeled, stoned and diced
- 2 tbsp fresh mint, chopped
- finely grated zest and juice of 1 lime
- 3 tbsp olive oil
- 1/2 red chilli, deseeded and finely chopped
- 1 pack (145 g) Watercress, Spinach and Rocket Salad
- 260 g fresh crab meat
Mix the mango, avocado and mint together in a bowl.
In a separate bowl, whisk together the lime zest and juice, olive oil and chilli, and season to taste.
Arrange the salad leaves on 6 plates and spoon the mango and avocado mixture over the top. Divide the crab meat between the plates, drizzle with the dressing and serve.
