Avocado and crab salad
4 servings
15 minutes
Avocado and crab salad is a refined combination of tender crab meat, buttery avocado, and juicy tomatoes. This salad has a pleasant balance of freshness and creamy texture, making it an ideal light dish for a summer dinner or festive table. European cuisine adds sophistication: yogurt or garlic sauce adds zest, while the herb mix provides subtle aromatic notes. The dish's history begins with chefs' gastronomic quests to combine seafood with vegetables in a harmonious duet. The salad can be served as a standalone dish or as an elegant appetizer to the main meal. Its soft yet rich flavor unfolds with each bite, bringing joy to gourmets and health food enthusiasts.
1
Cut avocado, crab meat, and tomatoes into 0.5x0.5 cm cubes.
- Avocado: 1 piece
- Crab sticks (surimi): to taste
- Tomatoes: 3 pieces
2
First, the seeds need to be extracted from the tomatoes.
3
Season with salt, pepper, and herbs (to taste) and pour with yogurt or a mild garlic sauce.
- Salt: to taste
- Mixed dried herbs: to taste
- Low-fat (1%) yoghurt sauce: 30 g
