Now THAT’S a salad: Crab lettuce cups with mango and avocado salsa

From delicate crab to exotic lamb, more mouthwatering ideas in our second helping of super salads.

Serves 8 as a starter or 4 as a main

For the mango salsa

• 1cm piece of fresh ginger, grated
• Finely grated zest and juice of 1 large lime
• 1½tsp honey
• 1½tbsp sesame oil
• 1 small ripe mango, finely cubed
• 1 ripe avocado, finely cubed
• A small handful of coriander, chopped
• 2 spring onions, finely chopped
• Salt and freshly ground black pepper

For the salad

• Small inner leaves from 1 romaine lettuce
• 2 chicory bulbs, leaves separated
• 200g (7oz) white crab meat
• 1 chilli, deseeded and finely chopped
• Micro herbs or watercress (optional)

To make the salsa, mix together the grated ginger, lime juice and zest, honey and sesame oil. Add the mango and avocado, gently mix in the coriander and spring onions and season to taste.

Separate 8 romaine leaves on a platter and top each with a chicory leaf to make a double ‘scoop’. Add a spoonful of crab meat and top with a generous spoonful of the mango salsa. 

Top with a little chopped chilli and a few micro herbs, if liked. Serve the remaining salsa on the side.