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Radish and crab salad recipe

Radish and crab salad recipe

3 ratings

Crunchy and peppery radishes give this radish and crab salad a much-needed kick. As healthy as it is delicious, this is a great dish to eat al fresco when the weather's looking up. See method

  • Serves 4
  • 15 mins to prepare
  • 171 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1 tsp Dijon mustard
  • 1 lemon, zested and juiced
  • 1 tbsp olive oil
  • 1⁄2 red onion, thinly sliced
  • 85g watercress
  • 1 ripe avocado, halved, stoned and peeled
  • 1⁄2 cucumber, quartered then sliced
  • 120g radishes, trimmed and thinly sliced
  • 2 x 100g packs Orkney crabmeat
  • 10g fresh chives, snipped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    3g 15%
  • Sugars

    3g 3%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 4.2g Protein 9.9g Fibre 1.4g


  1. In a small bowl, whisk together the mustard and half the lemon juice, then whisk in the oil and season with black pepper. Add the onion and toss to coat; set aside.
  2. Divide the watercress between 4 plates. Thinly slice the avocado, squeeze over the remaining lemon juice and arrange on top of the watercress. Put the cucumber, radishes, crabmeat and onion dressing in a medium bowl and gently mix together; pile on top of the watercress and avocado. Sprinkle with the chives and lemon zest to serve.
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