INGREDIENTS
750g cooked Crab meat (see notes)
1 large green mango, shredded
100g snow pea sprouts, stems trimmed off
1 punnet cherry tomatoes, halved
1 bunch green asparagus, trimmed, sliced and blanched (see notes)
METHOD
Make Coconut Dressing: place all ingredients in a screw-top jar, shake well and chill until needed.
If using pre-picked crab meat, place it in a colander and squeeze gently to remove any excess moisture. Place it in a large bowl with avocado, mango, snow pea sprouts, tomatoes and asparagus and mix gently to combine.
Arrange on a serving platter, pour over dressing and serve immediately.
