Salads

Dinner tonight: avocado niçoise with crab (or tuna)

Here’s a lovely salad for a balmy evening, a good mix of textures, colours and flavours. It’s based on salade niçoise but goes off-piste with hard-boiled eggs, mayo-based vinaigrette and avocado. A generous finale of freshly picked white crab meat or canned white (albacore) tuna, turns the salad into a generous starter or light meal with a few boiled new potatoes.

Serves 2

Prep 20 min 
Cook 
10 min

INGREDIENTS

  • 200g fine green beans
  • 3 eggs
  • 2 little gem lettuce hearts
  • 1 large or 2 small avocados
  • ½ lemon
  • 8 plum cherry tomatoes
  • 2 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 2-3 tbsp best olive oil
  • 100g carton white crab meat or 132g can white tuna
  • 10 basil leaves


Method

Boil the kettle. Top and tail then halve the beans. Boil in salted water from the kettle for 2 minutes. Drain. Place eggs in a small pan of cold water. Boil for 8 minutes. Drain, crack all over and peel under running water. Shred the lettuce, rinse and shake dry. Halve avocados lengthways. Twist apart, winkle out the stone and peel off the skin. Lay rounded-side uppermost on a work surface and cut 5mm slices. Squeeze over the lemon. Halve tomatoes lengthways. Mix beans and lettuce and pile on a platter or 2 plates. Add avo, toms and halved eggs. Mix the mayo and vinegar then beat in olive oil. Spoon dressing over the salad, then add chunks of crab or tuna and shredded basil.