A fragrant, fresh, and tangy crab salad inspired by the bold flavors of India. Tender crab meat is tossed with sweet ripe mango, crisp baby spinach, jewel-like pomegranate seeds, and fresh mint, then dressed in a vibrant lemon vinaigrette spiced with cumin and turmeric. No cooking required — this stunning, gluten-free salad comes together in just 15 minutes and is as beautiful as it is delicious.

Ingredients

For the Salad

• 200g fresh or canned crab meat
• 2 cups baby spinach
• 1 ripe mango, diced
• Handful of fresh mint leaves, coarsely chopped
• 1 small red onion, thinly sliced
• Seeds from 1 pomegranate

For the Spiced Lemon Dressing

• 2 lemons, juiced (about 4 tablespoons)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste

Instructions

• Prepare the crab meat: If using fresh crab, clean the meat thoroughly and check carefully for any shell fragments. Shred the crab meat into bite-sized pieces and set aside. If using canned crab, drain well and pick over for any shell before shredding.
• Build the salad base: In a large bowl, combine the baby spinach, diced mango, coarsely chopped mint leaves, thinly sliced red onion, and pomegranate seeds. Toss gently to mix everything together evenly.
• Make the spiced dressing: In a separate small bowl, whisk together the fresh lemon juice, Dijon mustard, ground cumin, ground turmeric, and olive oil until well combined and slightly emulsified. Season generously with salt and freshly ground black pepper to taste.
• Add the crab: Fold the shredded crab meat gently into the prepared salad base, being careful not to break up the crab pieces too much. Distribute it evenly throughout.
• Dress and toss: Pour the spiced lemon dressing over the salad and toss everything together carefully, ensuring all the ingredients are evenly and well coated with the dressing.
• Serve immediately: Divide the salad between two plates and serve right away for the best freshness and texture. The spinach wilts quickly once dressed, so don't let it sit too long.

Recipe adapted from Fancy Fox, Daily Habit