Squid and See all recipes category Salad
avocado crab salad
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Easy
Need to defrost
Let the crab stick salad wait for a simpler holiday than the New Year!
4
Recipe "Crab salad with squid and avocado"
Ingredients for 3 servings
crab knee boiled ice cream
250 g
frozen squid rings
200 g
chicken egg
2 pcs.
avocado
1 pc.
cherry tomatoes
10 pcs.
salad mixture Toscano
120 g
celery
1 stem
mayonnaise
1 tbsp. spoon
parsley
a few twigs
lemon juice
1 tsp
salt
Step 1/6
Defrost the crab and squid in advance in the refrigerator or in a saucepan with cold water, without removing it from the package. Rinse and dry the thawed seafood.
Step 2/6
Hard-boil the eggs, cool and peel. Cut into small cubes.
Step 3/6
Blanch the squid rings in boiling water for 1 minute, tip into a colander.
Step 4/6
Disassemble the crab knees into small pieces by removing the chitin plates.
Step 5/6
Cut celery and avocado into cubes, immediately pour lemon juice, cut cherry into halves.
Step 6/6
Combine all the ingredients, season with mayonnaise, salt and sprinkle with finely chopped parsley.
Ingredients for 3 servings
crab knee boiled ice cream
250 g
frozen squid rings
200 g
chicken egg
2 pcs.
avocado
1 pc.
cherry tomatoes
10 pcs.
salad mixture Toscano
120 g
celery
1 stem
mayonnaise
1 tbsp. spoon
parsley
a few twigs
lemon juice
1 tsp
salt
Nutritional value per 100 g
Calories
144 kcal
Proteins
5 g
Fats
13 g
Carbohydrates
3 g
Saturated fat
2 g
Dietary fiber
2 g
Added sugar
0 g
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