Caters to: 2 gobblers
Prep Time: 20 minutes
Challenge Level: Beginner Level
From the Pantry
1 bulb fennel
2 oranges
fresh mint leaves
1 avocado
green chilli (optional)
100g crabmeat
chopped chives
2.5 tablespoons olive oil
salt and pepper
Cook Away
Peel and slice one and a half oranges.
Scoop out and slice up the avocado’s flesh.
Wash the fennel and mint.
Plate the crabmeat.
Pile on the avocado, fennel, mint and chives.
Add the chilli if you’re brave.
Squeeze the remaining half-orange for juice.
Mix the juice with the olive oil for the dressing.
Add salt and pepper to taste.
Leave out the crab for a veggie-licious option.
