Avocado Crab Salad
Healthy, because
Even smarter
Nutritional values
The unsaturated fatty acids from the avocado have a particularly positive effect on heart and circulation. The magnesium contained in the creamy fruit is also important for the proper functioning of the nerves and helps build muscle tissue.
If you don't feel like or don't like crab salad, you can use smoked salmon as an alternative.
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 134 μg | (67 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the vinaigrette
- 1 Lime (Juice)
- 1 scallion (finely chopped)
- ½ small red chili pepper (seeded and finely chopped)
- 2 Tbsps sunflower oil
- salt
- freshly ground peppers
Preparation steps
For the vinaigrette, pour the oil gradually into lime juice while whisking. Stir in chile and scallion. Season with salt and pepper.
Halve and seed the avocado lengthwise. Scrape out the pulp and leave about 3 mm (approximately 1/8 inch) border at the avocado shell. Cut the flesh into small cubes and drizzle with lemon juice immediately. Break the crabmeat up with your hands or with a fork and add to the avocado cubes. Drizzle the vinaigrette over and mix all ingredients well. Spoon the mixture into the avocado shells, cover with plastic wrap and chill about 1 hour in the refrigerator. Serve cold.
