Berry, crab and cucumber ribbon salad

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A refreshing cucumber and berry salad with crab meat
A refreshing cucumber and berry salad with crab meat
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A refreshing cucumber, raspberry and blueberry salad with crab meat. It has a raspberry vinegar dressing. Can be eaten as a main or an accompaniment.


  • 1 cucumber
  • 8-12 small radishes
  • About 90g (3oz) raspberries
  • About 60g (2oz) blueberries
  • 200g (7oz) crab meat
  • Handful of fresh parsley leaves
  • A little finely sliced radicchio, optional
For the dressing:
  • 2 tbs raspberry vinegar or white wine vinegar
  • 4 tps light olive oil
  • Salt and freshly ground black pepper

Make the salad and serve it immediately, otherwise the cucumber ribbons will lose their bounce.


  1. To make the dressing: Whisk the ingredients together in a small bowl.
  2. Cut the cucumber in half and use a swivel-headed vegetable peeler to shave ribbons off each half into a large bowl. Add thinly sliced radishes and the fruit, and toss gently with half the dressing. Arrange the salad on 4 or 6 plates.
  3. Spoon crab meat on top and garnish with parsley leaves and radicchio, if using. Drizzle the rest of the dressing over each portion.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 190(kcal)
  • Fat 14.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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