I’m a sucker for crab. It’s bloody delicious and in my opinion, very underrated as a health food. Not only does it contain adequate amounts of iodine, essential for healthy thyroid function, 100g of mixed meat contains 20g of protein.
The only downside is that unless you’re lucky enough to be in Cornwall eating it by the coast, it packs a rather pricey punch, making it a far cry from an everyday superfood.
I could, and sometimes do, spend my entire life in the kitchen. I find it therapeutic, incredibly calming and completely enjoyable to cook, chop and create. I do understand, however, that not everyone feels the same way and would rather get in and out with minimal.
This crab salad honestly takes all but five minutes to whip up. It’s FULL to the brim of health fats, from avocado to EVOO and a great way to get in those greens too.
For one portion
1 large handful of spinach
1 large handful of rocket
A fistful of fresh parsley
¼ of a lemon
1 tbsp of extra virgin olive oil
Sea salt and pepper, to taste
½ an avocado (freeze the other half for a smoothie) – sliced
100g of crabmeat
1 With a veggie peeler, peel your courgette into thin ribbons and place into a large bowl with all the remaining ingredients.
2 Give everything a good mix until all the greens are sufficiently coated in avocado and crab.