First of all, I am totally over-the-moon to be writing this blog post from my brand-new MacBook Pro! I got it for Christmas from My Other Half. Isn’t he great? Perhaps it will motivate me to blog more – especially about the things I’ve been procrastinating, my like my organization projects, decorating and gardening.
This recipe is a repeat post (kinda), but it’s one of my favourite salads ever… so it’s okay. And it’s been a long time since I made it. Refreshing, crisp and full of Asian flavours, it’s plate-licking good!
It’s not the easiest dish to make for two reasons, though: first, you need ripe avocados, and whenever I want avocados, mine are never ripe. Grrrr. Secondly, canned crab is expensive (unless you get it at Costco, like me). For whatever reason, the stars never seem to align and whenever I was to make this dish, it just doesn’t happen. Thankfully, everything fell into place while My Other Half was away recently. And I got to enjoy two whole salads all to myself!
This recipe makes four servings as a large appetizer. With soup and a dessert, it’s the perfect light main course.
- 2 tablespoons mirin (sweet rice wine)
- ½ teaspoon wasabi paste
- 1 tablespoon rice vinegar
- 1 tsp sesame oil
- ½ teaspoon table salt
- 1 red chilli pepper (deseeded and finely chopped)
- 200g canned crab
- 1 teaspoon lime juice
- 150g spinach or mixed greens
- 1 avocado
- 2 teaspoons chives or green onion (chopped)
- In a bowl that will take the crab meat later, whisk together the mirin, wasabi paste, rice vinegar, sesame oil and salt. Then remove about 4 teaspoons to another big bowl large enough to fit your salad. To the first more generous amount of dressing, add the finely chopped chilli and then the crab meat, and fork through to mix thoroughly. To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on four plates. Spoon a quarter of the mixture into a 1/3-cup measure, squishing down to get it all in, then unmould in the centre of a salad-lined plate. Just turn over, tap and the crab meat should fall out. Repeat with the remaining crab meat and the 3 other plates. Using a rounded teaspoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice. Sprinkle the chopped chives over the mounds of crab.
- Adapted from Nigella Lawson