- serves 6 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1 baby cos lettuce, leaves separated
- 2 Lebanese cucumbers
- 1 cup mint leaves, coarsely torn
- 1 tbsp finely chopped dill leaves
- ½ bunch chives, thinly sliced
- 1 small kohlrabi, peeled and finely diced
- 200 g picked cooked crab meat
- extra virgin olive oil, for drizzling
- black pepper, to serve
For the avocado mayo
- 1 avocado
- 2 tbsp (40 ml) lemon juice
- ¼ cup (60 ml) extra virgin olive oil
- 2 anchovies
Instructions
- Wash and dry the baby cos lettuce leaves well, to remove any dirt or grit. Use a mandolin to thinly slice the cucumbers. Layer the lettuce, cucumber, herbs and kohlrabi onto a serving platter and scatter over the picked crab meat.
- In a small blender, combine the ingredients for the avocado mayo and process until smooth. Taste and season with salt to taste, if needed. Drizzle the avocado mayo over the greens and crab salad, then finish with a drizzle of extra virgin olive oil and freshly ground black pepper and serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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