With the fusion of authentic indian flavous such as mango chutney and curry powder, relish in this spicy crab and mango salad with a fluffy, warm naan
Yield
4 Servings
Prep Time
10mins
Cook Time
mins
Difficulty Level
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Ingredients

  • 1 small bunch watercress, trimmed
  • 1 Japanese cucumber, peeled into ribbons
  • 1 mango, seeded, peeled, sliced
  • 1 avocado, seeded, peeled, sliced
  • 170 g packet or can blue swimmer crab meat, drained
  • 280 g packet naan, toasted, torn
  • 280 g jar artichokes, drained, halved (optional)

DRESSING

  • ½ cup mango chutney
  • ¼ cup white balsamic vinegar
  • ¼ cup olive oil
  • 1 tsp cup curry powder
  • 1 clove garlic, crushed
01.

On a platter, combine watercress, artichokes (if using), cucumber, mango and avocado. Scatter crab meat over.

02.

To prepare dressing, whisk all ingredients together in a jug. Season.

03.

Drizzle half dressing over salad. Serve with naan and remaining dressing.

Photo: Bauer/Rob Shaw

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