Keto Green Goddess Crab Salad

Ingredients makes 1 serving

• Dressing:
• ¹/₂ cup paleo mayo (110 g/ 3.9 oz) - you can make your own mayo
• 1 heaped tbsp full-fat Greek yogurt or sour cream or coconut cream (30 g/ 1.1 oz)
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• 3 tbsp chopped chives
• Optional: 1 tsp chopped tarragon
• 2 small canned anchovies (8 g/ 0.3 oz)
• 1 clove garlic, minced
• 1 tbsp lemon juice (15 ml)
• salt and pepper, to taste
• Salad:
• 8-10 asparagus tips (60 g/ 2.1 oz)
• 1 cup crabmeat, drained (100 g/ 3.5 oz)
• 2 cups watercress or arugula (50 g/ 1.8 oz)
• ¹/₂ large avocado (100 g/ 3.5 oz)
• 1 tbsp extra virgin olive oil (15 ml)
• 2 tbsp Keto Green Goddess Dressing (30 ml)
• salt and pepper, to taste

Instructions

1. Make the dressing. Blitz the herbs, anchovies, lemon, mayonnaise and garlic in a food processor. Transfer to a bowl. Stir through the yoghurt or sour cream. Season to taste. Place in the fridge to thicken and chill for 10 minutes. Best when served fresh, but can be stored in the fridge for 3 days.

2. Place the asparagus in a steamer and cook for 2 minutes until al dente. Cut at an angle into 3 cm/ 1.2 oz lengths. Slice the avocado.

3. Place the rocket or watercress in a bow with the avocado and asparagus. Toss with 1 tbsp of green goddess dressing and 1 tbsp of olive oil. Mix the crabmeat with the remaining 1 tbsp of green goddess dressing.

4. Season to taste. Top the crab onto of the salad ingredients and serve. Tastes the best when served fresh.