Blue crab salad
How to make it
1
Remove the avocados that have been divided into two and then cut in half. Use a spoon to separate the fruit and the skin. The skin is used for serving, so save it. Cut the avocado fruit into 5mm squares.
2
Add tomatoes, soaked onion and A to the avocado and mix gently to prevent the avocado fruit from being torn apart.
3
Place baby leaves on avocado skin and serve with salad. Topped with herbs such as shiso flowers, shiblettos, parsley, and other herbs to your lily.
Ingredients for 4 people
-
- Uses loose-cut crab
- 80g
-
- Avocado 1/2
- About 70g
-
- Tomatoes with small cubes
- 30g
-
- Sweet onion chopped
- 25g
-
- Baby Leaf
- Appropriate amount
-
[A]
- Lemon juice
- 5cc
-
- Wine vinegar
- 3cc
-
- Balsamic Vinegar
- 1 tsp
-
- Olive oil
- 1 tablespoon
-
- Italian parsley chopped
- Appropriate amount
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- For finishing flowers
- Small amount
-
- For sible
- Small amount
-
- For parsley
- Small amount
