Crab, green mango and asparagus salad

Crab, green mango and asparagus salad

From
Harvest
Serves
6
Photographer
Emilie Guelpa

Green mango is delicious in this recipe, as the unripe fruit provides astringency and a crisp texture to the salad. To peel a mango, stand it upright and, using a sharp knife, remove the skin, following the natural shape of the mango.

Ingredients

Quantity Ingredient
500g asparagus spears, trimmed and cut into 3 cm pieces
1 telegraph cucumber, peeled, cut in half lengthways, seeded and thinly sliced on an angle
1 green mango, peeled and thinly sliced
20g mint, a combination of mint and vietnamese mint
30g coriander (cilantro) leaves
2 kaffir lime leaves, finely shredded
75g picked watercress
2 tablespoons pickled ginger
1 tablespoon fish sauce
2 tablespoons lime juice
1 small red chilli, seeded and finely chopped
1 tablespoon grated palm sugar
freshly ground black pepper
250g fresh crabmeat

Method

  1. Blanch the asparagus in boiling water for 2–3 minutes, then refresh under cold water.
  2. Combine the asparagus, cucumber, mango, mint, coriander, kaffir lime leaves, watercress and pickled ginger in a large bowl.
  3. Combine the fish sauce and lime juice in a small bowl. Add the chilli and palm sugar and stir until the sugar is dissolved. Season with freshly ground black pepper.
  4. When ready to serve, toss the salad ingredients with the dressing and divide among six plates. Top with the crabmeat and serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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