This crab and avocado salad with soy dressing is one of my favourite recipes; it is filling, healthy, tasty and great if you are on a diet as it is low calorie and can be tailored to different diets. The combination of crab, avocado, soy and noodles is delicious but feel free to substitute other crunchy raw veg and light fish for an unusual salad combination.
Preparation time; 20 mins.
Tin of crab meat (or fresh crab, if you can get it. Prawns or tuna will do if you can't get crab.)
2 handfuls lettuce (I love iceberg as it is crisp but feel free to use your favourite)
6 stems asparagus
One large or 2 small avocados
2 portions noodles
2 tablespoons vegetable oil
1/4 teaspoon turmeric
Tablespoon soy sauce
10 grinds of pepper
Small handful fresh coriander
Green tea bag (I used plain green but jasmine green would also be lovely)
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Step 1: Make the Noodles
Simmer the green teabag in 500mls of water for two minutes. You don't want too much water as it will dilute the flavor. After two minutes add the noodles and cook for as long as it says on the packet; usually between 1 and 3 minutes. Drain when cooked.
Step 2: Make the Dressing
You can make the dressing whilst the noodles are cooking. Add two tablespoons of soy sauce, 2 tablespoons of vegetable oil, juice of half a lemon, half a lime, 1/4 teaspoon of turmeric, 10 grinds of pepper and mix briskly with a fork.
Step 3: Chop the Veg
Cut two segments from the lemon and the lime. Open and drain the tin of crab. Chop the ends off the asparagus (you can steam them if you prefer them cooked). Shred the lettuce, pull the leaves off the stems of the coriander and cut the avocado into strips.
Step 4: Make Your Salad
Arrange your salad on the plate; start with a bed of noodles; separate them and fluff them up using two forks before spreading them evenly on the plate. Arrange the vegetables and crab in a circle on the top of the noodles. Drizzle the dressing evenly over the surface. Serve and enjoy!