Keto Green Goddess Crab Salad


Step 1Make the dressing. Blitz the herbs, anchovies, lemon, mayonnaise and garlic in a food processor. Transfer to a bowl. Stir through the yoghurt or sour cream. Season to taste. Place in the fridge to thicken and chill for 10 minutes. Best when served fresh, but can be stored in the fridge for 3 days.

Step 2Place the asparagus in a steamer and cook for 2 minutes until al dente. Cut at an angle into 3 cm/ 1.2 oz lengths. Slice the avocado.

Step 3Place the rocket or watercress in a bow with the avocado and asparagus. Toss with 1 tbsp of green goddess dressing and 1 tbsp of olive oil. Mix the crabmeat with the remaining 1 tbsp of green goddess dressing.

Step 4Season to taste. Top the crab onto of the salad ingredients and serve. Tastes the best when served fresh.