Name: Crab, mango and watercress salad recipe
Prep time: 15 min
Total time: 15 min
Yield: Serves: 4
Ingredients: 1 largish firm but ripe mango; 1/2 cucumber; 12 small radishes, trimmed; 4 handfuls of fresh watercress; 12 mint leaves, shredded; 2 x 100g cartons fresh white crabmeat

By GoodtoKnow

published 20 August 2019

Transform your plain old salad leaves with the exotic flavours of seafood and fruit in this crab, mango and watercress salad recipe. This dish works well as as a healthy lunch option, a light dinner, or as part of a summery buffet table. If you're preparing the dish for younger palettes, leave out the chilli seeds to reduce the amount of spice.

Ingredients

1 largish firm but ripe mango
1/2 cucumber
12 small radishes, trimmed
4 handfuls of fresh watercress
12 mint leaves, shredded
2 x 100g cartons fresh white crabmeat

For the dressing:

Finely grated zest and juice of 1 lime
1tbsp groundnut oil
2tbsp sesame oil
1tsp honey
1 red chilli, deseeded and finely chopped
Lime cheeks, to serve
Fresh coriander, to garnish

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Method

Halve the mango lengthways each side of the stone. Cut the flesh away from the skin and thinly slice the fish. Halve the cucumber, scoop out the seeds and slice the flesh. Slice the radishes thinly.
Arrange watercress on 4 plates with the cucumber, mango and shredded mint leaves. Spoon the crabmeat on top.
Mix the dressing ingredients and spoon over the salad. Serve with lime cheeks, and garnish with the coriander.

Top Tip for making Crab, mango and watercress salad

If you can’t get fresh crabmeat, this is as good with large cooked prawns.

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