Crab salad with Beijing cabbage, pine nuts, and avocado.

Thaw the crab meat (300 g). If desired, replace it with shrimp or squid.

Dice the avocado (1 piece) and boiled eggs (2 pieces).

Chop the Chinese cabbage (150 g) and lettuce leaves (50 g).

Layer in a dish:

1. avocado and eggs;
2. Chinese cabbage and lettuce;
3. crab meat, with pine nuts (30 g) underneath;
4. herbs for decoration.

Add a quail egg (1 piece) and a cherry tomato (1 piece) for decoration.

Spread each layer with homemade mayonnaise (40 g) or guacamole sauce (40 g).

Place the salad in the refrigerator for 2 hours to soak.