The Recipe

  • 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


  • 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
  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.
Total Time
20 minutes