Crab, Avocado and Mango Salad

This is great for a leisurely lunch or as a starter for a dinner party. All the components can be prepared an hour before serving, so it’s perfect if you don’t want to have too much to do at the last minute before your guests arrive.

50ml (2fl oz) low-fat mayonnaise
1 large, ripe avocado
2 tbsp tomato relish (preferably Ballymaloe)
1 tsp chopped fresh coriander
1 tbsp freshly squeezed lemon juice
1 tsp finely grated lemon rind
2 tbsp rapeseed oil
1 tsp clear honey
1 tsp balsamic vinegar
9 cherry tomatoes, quartered (preferably vine-ripened)
225g (8oz) fresh white crabmeat, well picked over
2 Little Gem lettuces, trimmed and shredded
1 small, firm, ripe mango, peeled and cut into thin strips
sea salt and freshly ground black pepper
fresh micro coriander, to garnish

SERVES 6

Set aside 4 teaspoons of the mayonnaise in a bowl to use as a garnish. Place 2 tablespoons of the remaining mayonnaise in a liquidizer or mini food processor. Cut the avocado in half and scoop out the flesh, then add to the food processor with 1 tablespoon of the tomato relish and the chopped coriander and blitz until smooth. Transfer to a bowl, cover with cling film and chill until needed.

Mix the reserved mayonnaise to use as a garnish with the remaining tablespoon of the tomato relish, the lemon juice and lemon rind. Place in a bowl, cover with cling film and chill until needed.

Mix together the rapeseed oil, honey and balsamic vinegar in a bowl and season to taste. Fold in the cherry tomatoes, cover with cling film and set aside at room temperature to allow the flavours to develop.

Using two forks, shred the crabmeat, discarding any pieces of shell.

To serve, spoon some of the avocado mayonnaise into the bottom of six glasses. Put a layer of the lettuce leaves on top, then scatter over the mango, followed by the marinated tomatoes. Spoon over the crabmeat in an even layer and garnish with the tomato mayonnaise and micro coriander. Set on plates to serve.