Avocado and crab meat salad with cedar sauce and jamon crouton
4 servings
20 minutes
This exquisite salad combines the freshness of Mediterranean cuisine with the sophistication of seafood. Tender crab meat accompanied by the subtle aroma of shallots and Caesar dressing creates a rich yet light base for the dish. Creamy avocado adds softness, while pesto-soaked beans provide depth of flavor. A crispy ham crouton baked in the oven brings an expressive texture, and a pine nut sauce made from nuts and olive oil finishes the composition with a delicate nutty note. This salad is the perfect blend of tenderness and contrast, suitable for both festive dinners and light summer lunches.
1
Boil the beans, chop them, mix with pesto sauce, and arrange on a plate.
- Cooked red kidney beans: 160 g
- Pesto: 15 g
2
Mix crab meat with chopped onion and Caesar sauce, then place it on top of the beans.
- Crab meat: 400 g
- Shallot: 25 g
- Caesar dressing: 120 ml
3
We cut the avocado and place it on the crab meat.
- Avocado: 120 g
4
We cover everything with a salad cap topped with pine nuts.
- Lamb's lettuce (corn salad): 80 g
- Pine nuts: 20 g
5
We throw the ham into boiling oil to make it crispy.
- Jamon (Spanish cured ham): 40 g
6
We put crispy ham with olive oil and pine nuts in a blender to make a sauce, pouring it on top and around.
- Jamon (Spanish cured ham): 40 g
- Olive oil: 40 ml
- Pine nuts: 20 g
7
For four servings — place four thin slices of ham in the oven at 175 degrees for 15 minutes.
- Jamon (Spanish cured ham): 40 g