Crab & Avocado Salad with Pepper Lime Dressing

Ingredients

Contains: wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• extra-virgin olive oil
• 1 lime, juiced
• ½-1 tsp Tabasco sauce or other hot pepper sauce (depending on how hot you like it)
• 1 tbsp chopped coriander
• 75g young spinach
• 1 small avocado, cut into chunks
• 50g cherry tomatoes, halved
• 100g white crabmeat
• handful chunky toasted breadcrumbs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the breadcrumbs in a dry frying pan over medium heat, stirring often, for about 2 minutes until golden. Tip them onto a plate to cool.

2. Make the dressing: in a small bowl, whisk the lime juice with a drizzle of olive oil, the Tabasco to taste and the chopped coriander.

3. Divide the young spinach between two plates or spread it over a shallow serving dish.

4. Scatter the avocado chunks and halved cherry tomatoes over the spinach.

5. Flake the white crabmeat, checking for any bits of shell, and arrange it over the salad.

6. Spoon the dressing over the salad and toss gently so the leaves are lightly coated.

7. Scatter the toasted breadcrumbs on top and serve straight away.