Avocado and crab with snowpeas and mirin

Babiche Martens

Enjoy the classic pairing of avocado and crab with asian flavours in this light salad - a perfect summer barbecue dish.

Salad

1 cup	Watercress
3	Avocados (Main)
200 g	Crab meat
16	Snow peas
½ cup	Fresh coriander

Dressing

2 Tbsp	Mirin
2	Lemons
50 g	Palm sugar
50 ml	Shaoxing wine
100 ml	Light soy sauce

Directions

1. Slice the snowpeas finely and scatter with the coriander leaves and watercress over your plate.
2. Peel the avocados, remove the stones and slice each into six. Arrange on plates with the crab meat spooned over.
3. Make the dressing by squeezing the juice from two lemons and whisking all the ingredients together. Drizzle over the salad and serve.