Crab and Avocado Salad with Japanese Dressing

1. 1

   In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt.

2. 2

   Then remove around 4 teaspoons to another big bowl that will fit your salad in later.

3. 3

   To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.

4. 4

   To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.

5. 5

   Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it.

6. 6

   Just turn over, tap and the crabmeat should fall out.

7. 7

   Continue with the remaining 3/4 of the crabmeat and the 3 other plates.

8. 8

   Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits.

9. 9

   Spritz with a little lime juice.

10. 10

    Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.