Crab Salad with Aioli
Crab meat gives light protein and sea minerals, while aioli makes the salad rich without extra carbs. Zucchini ribbons, sweet pepper, and crisp lettuce keep it fresh and light, so it works well for keto lunches or elegant serving.
Slice zucchini (70 g) lengthwise into very thin ribbons, cut bell pepper (40 g) into thin strips, and tear iceberg lettuce (30 g) into bite-size pieces.
Check crab meat (80 g) for small hard shell fragments and remove them if needed. Pull the meat into large flakes.
Prepare aioli (90 g) using the linked recipe. For a stronger restaurant-style note, stir truffle oil (10 g) into it until smooth.
Combine zucchini (70 g), bell pepper (40 g), iceberg lettuce (30 g), and crab meat (80 g) in a bowl. Add aioli (90 g), toss gently, and transfer the salad to a plate right away.
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