Crab and Asparagus Salad
- 100g cooked crab meat
- 10 asparagus spears, trimmed
- 50g rocket
- 3 tbsp Greek yogurt (omit from 30 day lean)
- 1tbsp wholegrain mustard
- Juice 1/2 lemon, plus wedges to serve
- Bring a large pan of water to the boil and cook the asparagus for 2 minutes or until just cooked through.
Meanwhile in a bowl mix the Greek yogurt, mustard and lemon juice.
When the asparagus has cooked drain them and tip them into iced water to refresh them. Drain again and cut each spear at an angle into 2-3 pieces.
Mix the crabmeat and asparagus in the dressing. Add the asparagus, crabmeat and rocket together on a plate.