15 oz (450g) crabmeat (2/3 white & 1/3 brown)
3/4 cup (1/2 of 200ml of a tub) of crème fraiche
Juice of 1 lemon
12 cherry tomatoes
1 large ripe avocado
3 oz (110g) wild arugula leaves (rocket), washed & dried
3 tbsp olive oil
1. Put the white crabmeat in a glass or metal bowl & check for shards of shell.
3. Cut the tomatoes in half, cut the peeled avocado into thin slices.
4. Put the arugula (rocket), avocado & tomatoes into a large bowl. Squeeze over the remaining lemon juice & the olive oil, season, then toss together to coat the salad.
5. Arrange the salad on the serving plates, scatter over the white crabmeat & drizzle with the crème fraiche dressing.
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