Crab salad with avocado
Description
Perfect for everyday meals. Use fresh green Napa cabbage, and for the salad, use only its green part. You can substitute the cabbage with leafy greens or microgreens—arugula, spinach, pea shoots, or sunflower greens work great. Preferably use olive oil, but fragrant unrefined sunflower oil is also suitable. Add flaxseeds or sesame seeds optionally. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Wash the cabbage and let the water drain. Chop the green part finely and place it in a salad bowl.
- 3
Step 3
Slice the crab sticks thinly; if using crab meat, shred it into fibers. Place in a salad bowl and mix.
- 4
Step 4
Cut the avocado in half, remove the pit, and peel off the skin. Slice the avocado flesh lengthwise or crosswise, as you prefer. Place half of the avocado into a salad bowl and mix it, season the salad with salt, then place the remaining half on top of the salad.
- 5
Step 5
Drizzle with lemon juice, sprinkle with vegetable oil, and top with sesame seeds (for enhanced sesame flavor, toast the seeds in a dry skillet for a few minutes). Serve immediately.
- 6
Step 6
Can be served at the table.