Crab & Fennel Salad with Mint & Lemon Dressing
Ingredients
125g (4 1/2 oz) watercress
1/2 cucumber, deseeded, sliced
1 fennel bulb, cored and thinly sliced
1/2 small red onion, halved and sliced
500g (1 lb) fresh white crab meat
Dressing
Grated rind and juice of 1/2 lemon
1 tsp clear honey or agave nectar
1 tbsp fresh mint, finely chopped
125g(41/2 oz) Yeo Valley Natural Yogurt
Try it with...
Method
- Whisk all the dressing ingredients together in a small bowl and chill until required. This will keep in the fridge for 2-3 days.
- Place the watercress, cucumber, fennel and onion in a large bowl and toss with the dressing.
- Season the crab with black pepper and scatter over the salad. Serve immediately.
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