Crab Avocado Salad

Crab Avocado Salad

  • 30 mins
  • Easy
  • Sides
  • 1-2 Servings

Ingredients

  • 150g fresh white crab meat
  • 1 ripe avocado
  • 1/2 cucumber
  • 1/2 small red onion
  • 1 tablespoon sesame seeds, toasted (optional)
  • Fresh coriander leaves, for garnish (optional)
  • 2 tablespoons Yutaka soy sauce
  • 1 tablespoon Yutaka rice vinegar
  • 1 tablespoon Yutaka mirin
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced.

Directions

  1. Prepare the crab meat if it's not already picked and cleaned.
  2. Peel and slice the avocado and onion into thin wedges or cubes and slice the cucumber into ribbons (lengthwise).
  3. In a small bowl, whisk together the soy sauce, rice vinegar, mirin, sesame oil, honey, grated ginger, minced garlic, salt and pepper until well combined.
  4. In a mixing bow, gently combine the crab meat, avocado slices, cucumber ribbons, and sliced red onion.
  5. Pour the Japanese dressing over the salad ingredients and toss gently to coat everything evenly.
  6. Divide the dressed salad between two serving plates and sprinkle with sesame seeds and coriander.

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