Easier than it looks:

Crab salad with cold cucumber, sweet mango and avocado But when she applies that to non-dessert food, it’s easy to see that the plating actually makes such a difference in transforming something relatively normal into something that looks spectacular. This dish? 5 minute prep - but it feels like you’re eating in a hotel, and tastes amazing. simply dice the avocado into a small bowl and squeeze lemon/lime juice over it, as well as salt and pepper (to taste), and refrigerate dice some sweet mango into a small bowl and squeeze some lime juice over it as well (this works even better if you have sweet and sour mango, because the sour mango is crunchy and helps hold the beautiful shape of this salad together), and refrigerate. slice cucumber into thin, thin strips (without the seed) and squeeze all the water from it, and refrigerate. take some crab meat (for us we had to boil the crab and then pull apart the meat) and mix it with the remaining lime juice, pepper, salt (to taste) and some finely cut deseeded chili (you can use chili flakes instead for this) Finally to assemble, use a metal ring and start with the avocado layer, firmly pressing down on the avocado when all the diced parts are in, and doing the same for the mango and the cucumber layers. Then place your crab on top, and garnish with basil leaves, cherry tomatoes and of course - balsamic glaze for the dressing!

 

 

EASIER THAN IT LOOKS: Crab salad with cold cucumber, sweet mango and avocado But when she applies that to non-dessert food, it’s easy to see that the plating actually makes such a difference in transforming something relatively normal into something that looks spectacular. This dish? 5 minute prep - but it feels like you’re eating in a hotel, and tastes amazing.

FOR THE AVOCADO LAYER: simply dice the avocado into a small bowl and squeeze lemon/lime juice over it, as well as salt and pepper (to taste), and refrigerate

FOR THE MANGO LAYER: dice some sweet mango into a small bowl and squeeze some lime juice over it as well (this works even better if you have sweet and sour mango, because the sour mango is crunchy and helps hold the beautiful shape of this salad together), and refrigerate.

FOR THE CUCUMBER LAYER: slice cucumber into thin, thin strips (without the seed) and squeeze all the water from it, and refrigerate.

FOR THE CRAB LAYER: take some crab meat (for us we had to boil the crab and then pull apart the meat) and mix it with the remaining lime juice, pepper, salt (to taste) and some finely cut deseeded chili (you can use chili flakes instead for this)

Finally to assemble, use a metal ring and start with the avocado layer, firmly pressing down on the avocado when all the diced parts are in, and doing the same for the mango and the cucumber layers. Then place your crab on top, and garnish with basil leaves, cherry tomatoes and of course - balsamic glaze for the dressing!