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Prawn & Crab Salad with Sea Vegetables and Saffron Aioli

I run a range of popular functional nutrition cookery courses and one of our recent courses focused on Adrenal & Thyroid Health. This was one of the recipes we served which was a big hit.

Crab and prawn are rich sources of nutrients to support thyroid function and together with the sea vegetables this is a nourishing salad to support a healthy thyroid. By using body balance oil in the aioli you are also supporting healthy fatty acid balance important for lowering inflammation and support cell membrane health and function. If fennel is not available use ribbons of courgette instead.

Prawn & Crab Salad with Sea Vegetables and Saffron Aioli

Overview

Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

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Did you Know?

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Ingredients

INGREDIENTS

  • 250g fresh white crab meat
  • 200g cooked prawns
  • 1 fennel bulb, very finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 100g rocket leaves or watercress or romaine lettuce
  • handful of Clearspring sea vegetables soaked and drained
  • 1 carrot julienne or grated
  • 1/2 cucumber, sliced
  • Juice of ½ lemon
  • Juice of ½ lime
  • 3tbsp virgin olive oil
  • 1tsp Himalayan sea salt
  • black pepper to taste
  • Saffron Aioli to serve
  • Raw crackers to serve

Instructions

INSTRUCTIONS

  1. Prepare the aioli and store in the fridge until required.
  2. Combine the crab, prawn, fennel, chili , carrot, cucumber, sea vegetables and lettuce in a bowl.
  3. Just before serving squeeze the lemon and lime juice over the salad. Drizzle with the oil and season to taste.
  4. Spoon onto plates then top with the aioli and serve with raw crackers

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