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A delicious and zesty seafood dish from est. restaurant in Sydney.
Pick over crabmeat to remove all traces of shell and divide into 40g portions.
Peel avocado, remove stone, and slice across into even slices.
Make a lemon vinaigrette with the lemon juice and olive oil, season with salt and pepper to taste to make sure the in right, not too acidic.
Place crabmeat in a bowl (or bowls) and add cucumber dice, chopped coriander and mint, and 1 tablespoon of dipping sauce per serve.
Toss all ingredients together and place on top of the avocado and between slices of heart of palm and grapefruit segments.
Decorate with coriander cress and finish with lemon vinaigrette.
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