Bryn Williams’s watermelon, avocado, crab and samphire salad

  • Preparation time: 20 minutes
  • Cooking time: 5 minutes
  • Total time: 25 minutes
  • Serves:4 as a starter


    4 large slices of watermelon, about 1cm thick, rind removed
    1 lime, juice
    handful samphire
    2 avocados, roughly chopped
    50g crème fraîche
    200g white crab meat
    1 tbsp mayonnaise
    1-2 tbsp cold-pressed rapeseed oil
    small handful mint leaves, shredded


    1. Spread out the slices of watermelon on a chopping board. Squeeze over the juice of ½ lime and, using a 10cm cookie cutter, stamp out 4 discs from the slices; set aside. Blanch the samphire in a pan of simmering water for 1 minute. Drain, refresh under cold running water, then set aside on kitchen paper to cool.

    2. Put the avocado, crème fraîche and remaining lime juice in the small bowl of a food processor. Whizz until fairly smooth, then season. In a separate bowl, mix the crab meat and mayonnaise; season.

    3. Put a disc of watermelon on each plate. Dress with a little oil and sea salt, then scatter over some mint. Spoon the crab and avocado on top, then finish with the samphire and a grinding of black pepper.

    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue

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