British crab is in season at the moment - try this recipe with coriander or chilli.(serves 2)2 ripe avocados1 lime, juice and zest50g salted almonds, roughly chopped2 spring onions, chopped2 baby gem lettuce, washed and thinly sliced1 tbsp basil, chopped500g white crab meat¼ tsp ginger, finely gratedPinch of saltPinch of pepper70ml olive oil15ml white-wine vinegar¼ tsp dijon mustard
This tastes fantastic with ripe avocado. If you want to add a bit of spice to the salad, try coriander or chilli. Ideal served with a warm potato salad.
Peel and roughly dice the avocados, squeeze lime juice over them and put to one side.
Mix the spring onions, nuts, basil and lettuce in a large bowl.
Add the ginger and crab meat, mix well and season with salt and pepper.
Combine this with the avocado, mix everything together, and check seasoning.
Beat the oil and vinegar together until emulsified and mix through the salad just before serving.• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
Angela Hartnett's crab and avocado salad. Photograph: Linda Nylind for the GuardianFor the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter.