• 4servings
  • 20minutes
  • 297calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B6, C
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Little Gem lettuces, shredded

  2. 1 ripe papaya

  3. 1 large avocado, firm but ripe

  4. 400g can borlotti beans, drained and rinsed

  5. 200g fresh white crab meat


  7. 4 tbsp natural low-fat yoghurt

  8. 2 tbsp reduced-fat mayonnaise

  9. grated zest and juice of 1 lime

  10. 15g fresh root ginger, peeled and finely chopped

Instructions Jump to Ingredients ↑

  1. First make the dressing. Whisk together the yoghurt, mayonnaise, lime zest and juice and ginger in a bowl, then set aside.

  2. Spread the lettuce on a large serving platter. Cut the papaya in half lengthways and remove the seeds, then peel off the skin and slice the flesh. Arrange on the lettuce.

  3. Cut the avocado in half lengthways, remove the stone, then peel and slice the flesh. Arrange on the platter, alternating the slices with the papaya.

  4. Fork the borlotti beans and crab meat together. Spoon the mixture on top of the salad, then drizzle over the dressing and serve immediately.


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