Yeo Valley Organic CRAB & FENNEL SALAD WITH MINT & LEMON DRESSING

Crab & Fennel Salad with Mint & Lemon Dressing

  • 20 mins
  • Serves 4
  • Beginner

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

Method

  1. Whisk all the dressing ingredients together in a small bowl and chill until required. This will keep in the fridge for 2-3 days.
  2. Place the watercress, cucumber, fennel and onion in a large bowl and toss with the dressing.
  3. Season the crab with black pepper and scatter over the salad. Serve immediately.

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