Blue crab salad
This refreshing salad is perfect as an appetizer. Don't throw away the avocado skin, as it can be used for plating.
How to make it
1
Remove the seed from the two halves of the avocado, then cut them in half again. Use a spoon to separate the flesh from the skin. Save the skin for serving. Cut the avocado flesh into 5mm cubes.
2
Add the tomatoes, blanched onions, and ingredients A to the avocado and mix gently, being careful not to break up the avocado flesh.
3
Arrange the baby leaves on the avocado skin and serve the salad. Finish by topping with herbs such as shiso flowers, chives, or parsley, if desired.
Ingredients for 4 people
-
- Uses loose-cut crab
- 80g
-
- 1/2 avocado
- Approximately 70g
-
- small diced tomatoes
- 30g
-
- Finely chopped
- 25g
-
- Baby leaves
- Appropriate amount
-
[A]
- Lemon juice
- 5cc
-
- wine vinegar
- 3cc
-
- Balsamic Vinegar
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Italian parsley chopped
- Appropriate amount
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Shiso flower for finishing
- Small amount
-
- For finishing chives
- Small amount
-
- For parsley
- Small amount
[PR]
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