Layered Tomato, Avocado and Crabmeat Salads

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Layered Tomato, Avocado and Crabmeat Salads
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
202
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie202 cal.(10 %)
Protein16 g(16 %)
Fat13 g(11 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.1 mg(51 %)
Vitamin K12.1 μg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin6 mg(50 %)
Vitamin B₆0.3 mg(21 %)
Folate45 μg(15 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C28 mg(29 %)
Potassium726 mg(18 %)
Calcium93 mg(9 %)
Magnesium79 mg(26 %)
Iron2.1 mg(14 %)
Iodine100 μg(50 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2.3 g
Uric acid124 mg
Cholesterol104 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
300 grams Crabmeat (in water, from a can or jar)
1 Avocado
4 Tomatoes
½ small chili pepper (chopped)
1 organic lemon (juiced)
3 sprigs Dill
1 onion
3 Tbsps mild White vinegar
2 Tbsps Corn oil
salt
peppers
How healthy are the main ingredients?
CrabmeatDillAvocadoTomatolemononion

Preparation steps

1.

Drain crabmeat well and flake into small pieces. Rinse dill, shake dry, pluck and mix with crabmeat.

2.

Blanch, peel and halve tomatoes and remove seeds. Chop tomatoes, mix with chile pepper, season with salt and pepper and divide among 4 serving glasses. Halve avocados, remove pits and peel. Cut avocado flesh into cubes, mix with lemon juice and layer into serving glasses over the tomatoes. Peel and halve onion, cut into thin strips and blanch for 1-2 minutes in boiling salted water. Drain onion strips and rinse with cold water. Mix onion strips, crabmeat, white vinegar and corn oil, season with salt and pepper and layer into serving glasses over the avocado. Serve layered salads immediately.