Serves: 4 as a starter
Would you believe that Lidl sell pomelos. If you’ve never tasted a pomelo the best way to describe it is a firm, dry, less acidic grapefruit. I love them for their taste and texture, both of which work exceptionally well in salads. This is one of my favourite salads -it is a light but punchy starter which requires very little effort, but which impresses nonetheless. However, you must start with tip-top ingredients. I really wouldn’t bother making it unless you can get fresh white crabmeat-tinned just won’t cut the mustard. If you are serving this at a dinner you may want to plate the salad-if not, just serve it in a wide, shallow salad bowl. I might add that if fresh crab is really difficult to source prawns are a very good replacement.
- For the dressing
- 200ml mayonnaise, preferably homemade
- 1-2 teaspoons sriracha sauce, according to your taste
- Juice of ½ lime
- For the salad
- 1 pomelo
- 1 ripe avocado, halved, stoned and peeled
- 350g fresh white crabmeat
- Handful of fresh coriander
- 50g lambs lettuce or watercress
- For the dressing, mix together the ingredients and set aside.
- To prepare the pomelo, cut a small slice horizontally off the top and bottom. Carefully cut down around the fruit removing the skin and as much pith as possible. When all the skin is removed cut in between the segments to lift out the flesh. If the segments are quite big you may want to slice them in half. Arrange on four dinner plates or place in a salad bowl. You can prepare the dressing and pomelo in advance.
- Just before serving cut the avocado flesh into thin slices and arrange with the pomelo or add to the salad bowl. Sprinkle over the crabmeat and the coriander and lambs lettuce. Season with a little salt and ground black pepper. Drizzle over the dressing just before serving.