Crab & grapefruit salad with yuzu dressing
Serves: 2
Recipe photograph by Martin Poole
Crab & grapefruit salad with yuzu dressing
Serves: 2
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Nutritional information (per serving)
Calories
216Kcal
Fat
16gr
Saturates
2gr
Carbs
7gr
Sugars
7gr
Fibre
3gr
Protein
11gr
Salt
1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 80g baby leaf salad
- 1/2 cucumber, sliced
- 1 pink grapefruit, peeled and segmented
- 100g fresh crabmeat
- a few small mint leaves
For the dressing
- 1 tbsp yuzu citrus seasoning
- 2 tbsp groundnut oil
- 1 tsp toasted sesame oil
- 1 tsp light soy sauce
- 1 tbsp finely chopped chives
Step by step
- For the dressing, simply mix all the dressing ingredients together.
- Toss the salad leaves and cucumber slices in a bowl with a little of the dressing and arrange on a platter with the grapefruit, crab and mint. Drizzle with the rest of the dressing.
