Serves 2

Crab, avocado and bacon salad recipe

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Ready in 10 minutes

135g bag watercress, rocket and spinach salad
1 ripe avocado, stoned, peeled and sliced
30g pine nuts, toasted
40g cooked crispy bacon, broken up
100g fresh white crab meat (or 170g can white crab meat in brine, drained)
3 tbsp olive oil
1 tbsp lemon juice

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1. Divide the salad between 2 large serving plates. Dot over the avocado, pine nuts and bacon, then top with the crab meat.
2. In a small bowl, whisk the olive oil and lemon juice. Season to taste and drizzle over the salad to serve.

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