Recipes by thomasina miers

© Photographer Tara Fisher


Thomasina Miers, a previous winner of the popular television program Masterchef now owns the Wahaca restaurants in London's Covent Garden and Westfield Centre. Thomasina is now a television chef as well as writing a column for The Times. Tommi is a big fan of Latin food - and of Hass avocados.

Crab Avocado and mango Salad with Chilli and Lime Dressing

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Ingredients

200g dressed Crab meat

1 red chilli, deseeded and diced

Juice of 2 limes

50mls extra virgin olive oil

1 head of chicory

75g rocket

1 small bunch of mint, leaves picked

1 small bunch of coriander, leaves picked

2 avocados, peeled and sliced

1 small mango, peeled and sliced

Salt and pepper

Serves:

4

Preparation Time:

15mins

I adore the combination of avocado and crab, spiced up with a citrusy, bright chilli dressing. This salad is light, hot, sweet and sour all at the same time and takes moments to pull together.


Method

  1. Check the crab for any bits of broken shell and season the crab meat with a little lime juice and salt and pepper.
  2. To make the dressing mix the diced chilli with the lime juice, olive oil and salt and pepper to taste.
  3. In a large bowl break up the chicory leaves and mix with the rocket, mint and coriander. Add about a third of the dressing and toss gently, seasoning with salt and pepper. Divide the salad between four plates and then top with the mango, avocado, crab meat. Drizzle the remaining dressing over each plate of salad.

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(c) 2012 ProHass and Chilean Hass Avocados Association