Crab salad
A source of healthy fats and protein, this salad combines the freshness of vegetables with the richness of crab meat, providing a wealth of vitamins and minerals. Perfect for a light lunch or snack.
Boil an egg (1 piece) hard for 8–10 minutes. Cool and peel.
Cut the crab meat (100 g) into large pieces.
Cut the avocado (1 piece) in half, remove the pit. Carefully scoop out the flesh and cut it into large cubes. Drizzle the avocado with lime or lemon juice (1 tbsp) and mix.
Dice the tomato (1 piece), removing excess liquid and seeds. Cut the cucumber (1 piece) into small cubes. Slice the red onion (1 piece) into thin feathers. Dice the egg. Finely chop the cilantro and green onion (1 bunch).
Combine the avocado, tomato, cucumber, onion, egg, and herbs. Add the crab meat. If desired, add finely chopped chili or a bit of hot sauce. Add mayonnaise (2 tbsp), salt, and freshly ground black pepper. Gently mix the salad.
Serve in avocado halves or on a plate.
For a cleaner taste, use homemade mayonnaise made with olive or avocado oil.
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