Triple tested: Crabmeat goes well with a little bit of spice and citrus zing, it looks gorgeous and it’s so healthy! Brought to you by Essentials magazine
- 75g radishes, sliced
- 1 large ripe mango, peeled and cut into chunks
- 120g bag watercress
- ½ cucumber, sliced
- Zest and juice of 1 lime
- 2tbsp olive oil
- 1 red chilli, finely sliced
- 100g white prepared crab meat
- Lime wedges
Toss the radish, mango, watercress and cucumber in a bowl.
For the dressing, combine the lime zest and juice with the olive oil and chilli. Drizzle over the mango salad and toss together. Divide between two bowls and serve topped with the crabmeat and lime wedges to squeeze over.