By
Jane Curran
published
Method
Place a handful of rocket on each plate and put 5 slices of fanned avocado on one side of the plate. Place a small pile of crab meat on top of the rocket, season with lots of black pepper and a little sea salt, and drizzle the lime juice over everything, placing an extra wedge on each plate
Ingredients
- 1 x 50g bag rocket
- 1 large ripe avocado, sliced lengthways
- 200g (7oz) white crab meat
- juice 2 limes, plus 1 cut into wedges, to serve
