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Ingredients
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
Method
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.
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.
