Crab and Sliced Avocado Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- ½ cup olive oil
- 1 Tbsp Dijon mustard
- lemon juice (from 1 lemon)
- 1 tsp honey
- 3 cups Crabmeat
- 2 Daikon Cress
- 2 Avocados
- pink peppercorns (to garnish)
Preparation
Kitchen utensils
1 Kitchen scale, 1 Mixing bowl, 1 Wooden spoon, 1 Small knife, 1 Tablespoon, 1 Hand mixer, 1 Cutting board, 1 Fine grater, 2 Baking sheets, 1 Parchment paper, 1 Rolling pin, 1 Cookie cutter (als Blatt, z.B. Ahornblatt; 6 cm Ø), 2 große Wire racks, 1 Small pot, 2 kleine Freezer bags, 1 Kitchen shears, 1 Teaspoon, 1 Cookie cutter (in Ringform; 5 cm Ø)
Preparation steps
1.
Mix 3 tbsp of the oil with the mustard, lemon juice and honey to make a dressing and season with salt and pepper.
2.
Mix the dressing with the crabmeat and set aside.
3.
Cut the cress from the punnets and set aside a few sprigs to garnish. Whizz the remaining cress and oil in a blender and set aside.
4.
Put small piles of the crabmeat onto serving plates. Peel the avocados, remove the stones and slice the flesh.
5.
Lay the avocado slices over the crabmeat, drizzle over the cress oil and garnish with reserved cress leaves and crushed pink peppercorns.
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