Crab and Avocado Salad with Cress Dressing
- For the salad
- 1 small Romaine lettuce
- 1 bunch Watercress
- 2 ripened Avocados
- 200 grams North Sea crab meat
For the salad, rinse the lettuce and watercress and shake dry. Halve the avocados, remove the cores and cut into bite-sized pieces.
Rinse the crab meat under cold water and pat dry with kitchen towels.
For the dressing, mix all the ingredients together and season to taste with sugar, salt and pepper. Cut the cress and fold in loosely.
Arrange the salad ingredients on plates and serve drizzled with the cress dressing.