Blue crab salad
This is a refreshing salad that is perfect for an appetizer. Avocado skins can also be used to serve as a plate, so please do not throw them away.
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
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- 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
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- 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
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
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