Crab salad with avocado
Cooking time:
10 minutes
Active time:
10 minutes
Complexity:
Easy
Need to defrost
Crab salad is already a holiday table classic. The most delicious and healthy option, this one, with a lemon juice-based dressing and a slight tartness of microgreens. It is very beautiful to serve such a salad in portions, laying it out with a slide in the center of the plate or in a transparent cremant .
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5
Recipe "Crab salad with avocado"
Ingredients for 4 servings
crab phalanx vm (or in ss)
250 g.
ripe avocado
2 pcs.
fresh microgreens salad # 1 or # 2
30 g.
sesame oil
2h. spoons
lemon juice
3 tsp
salt
pepper
Step 1/4
Carefully cut the previously thawed phalanges into 2-3 parts, removing the remains of the shell.
Step 2/4
Mix lemon juice with sesame oil and salt, beat with a fork.
Step 3/4
Halve the avocado, peel and slice.
Step 4/4
Put the microgreens on plates, crab and avocado on top, pour over the dressing. Bon appetit!
Ingredients for 4 servings
crab phalanx vm (or in ss)
250 g.
ripe avocado
2 pcs.
fresh microgreens salad # 1 or # 2
30 g.
sesame oil
2h. spoons
lemon juice
3 tsp
salt
pepper
Nutritional value per 100 g
Calories
134 kcal
Proteins
8 g
Fats
10 g
Carbohydrates
5 g
Saturated fat
1 g
Dietary fiber
4 g
Added sugar
0 g
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