“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.”
― F. Scott Fitzgerald, The Great Gatsby
This is my salad for the summer. Filled with so much colour, tons of texture and a wallop of sweet, garlic, salt and lemony flavor, that if you're going to make one thing this summer make it this salad. I love crab meat and it adds an immediate dimension of luxury and indulgence to this salad, making it perfect for serving up to a gang of guests.
Serves 5
Adapted Good Food Magazine
What you’ll
need:
For the salad
170 gm crab meat (I used 1 BumbleBee can – you can
hike this up or down as per your preference)
1 mango (peeled and cut into cubes)
2 apples (peeled and sliced)
½ cucumber (medium sized) – deseed the cucumber and
cut it into slices
½ cup pomegranate seeds
1/3 cup chopped cilantro
¼ cup chopped mint
Salt
Pepper
For the dressing
1 apple (peeled and chopped)
1 small spring onion (chopped)
1 tbsp garlic paste
2 tbsp apple cider vinegar
¼ cup olive oil
Salt to taste
Pepper to taste
How to:
1. Take the dressing ingredients and make it into a
paste. Add the olive oil last and blend some more. It should be completely
smooth.
2. Toss the salad ingredients together.
3. Add as much of the dressing as you like. Toss.
Serve.
Note: This isn’t a vinaigrette type dressing so I
don’t know if it makes much sense to serve it on the side but you take a call?
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