Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

Ingredients for Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

• 240ml hearts of palm, cut into 1/4-inch slices

• 1 bunch organic watercress

• 170g precooked Dungeness crabmeat

• 1 tablespoon coarsely chopped coriander

• 1 tablespoon julienned basil

• 1 tablespoon julienned mint

• 1 teaspoon kosher salt

• Pinch freshly ground white pepper

• 2 ruby red grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each

• 180ml extra-virgin olive oil

• 60ml fresh lemon juice

• 1 tablespoon honey

• 2 teaspoons kosher salt

• Pinch freshly ground white pepper

How to make Hearts of Palm Salad with Ruby Red Grapefruit and Dungeness Crab

Whisk together all ingredients in a bowl. Marinate hearts of palm in 180ml dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 teaspoon dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.