Crab and Avocado Salad with Cress Dressing
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 433 kcal | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 6 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 small Romaine lettuce
- 1 bunch Watercress
- 2 ripened Avocados
- 200 grams North Sea crab meat
- For the dressing
- 150 grams Natural yogurt
- 100 grams Whipped cream
- 2 Tbsps lemon juice
- 1 pinch sugar
- salt
- White pepper
- 1 bunch Cress
Preparation steps
1.
For the salad, rinse the lettuce and watercress and shake dry. Halve the avocados, remove the cores and cut into bite-sized pieces.
2.
Rinse the crab meat under cold water and pat dry with kitchen towels.
3.
For the dressing, mix all the ingredients together and season to taste with sugar, salt and pepper. Cut the cress and fold in loosely.
Arrange the salad ingredients on plates and serve drizzled with the cress dressing.
lunch seasonal
