Crab Salad with Avocado

Ingredients

• 50 g mixed greens
• 100 g purslane
• 150 g canned crab meat
• 1 grapefruit
• 30 g hazelnut kernels
• 2 tsp mustard
• 4 tbsp sherry vinegar
• 30 ml walnut oil
• 30 ml grape seed oil
• Salt
• pepper (ground)
• 2 Avocados
• 80 g green olives (pitted)

Instructions

1. 1.

   Wash and dry the salad greens. Tear apart the crab meat. Peel the grapefruit with a knife and cut the segments between the membranes. Roughly chop the hazelnuts.

2. 2.

   Whisk together mustard and vinegar. Drizzle in both oils in a thin stream, whisking until emulsified to make a vinaigrette. Season with salt and pepper.

3. 3.

   Halve the avocados, remove pits, scoop out the flesh. Dice the flesh and gently combine with all other ingredients in a bowl. Serve immediately.