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➠ Avocado salad with crab sticks and egg

Avocado salad with crab sticks and egg

1133

Kitchen European

Calorie content 109.7 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 3.7 gr.

Fats * 8.5 gr.

Carbohydrates* 6.5 gr.

Content

There are many options for making crab stick salad. In this recipe, we suggest adding slices of avocado and fresh vegetables. Dressing - classic, mayonnaise. However, if you wish, you can replace the mayonnaise with natural yogurt and get a lower-calorie version of the dish.

Ingredients

Cooking process

We wash the cucumbers, dry them and cut off the tips to avoid bitterness. Cut the cucumber into small cubes, pour into a salad bowl.

We release the crab sticks from the packaging and also cut them into small cubes, commensurate with the pieces of cucumber. Add the crab sticks to the salad bowl.

We wash the avocado, dry it, cut it in half, remove the pit. Remove the peel with a knife and cut the pulp into small pieces, like the rest of the ingredients. To prevent the avocado from oxidizing in air and darkening, sprinkle it with lemon juice and add it to a salad bowl. We open a can of canned corn, put the corn in a colander and rinse it under running water. Let the liquid drain completely and pour the corn into the salad bowl.

Hard-boiled eggs, it will take 10-12 minutes. Cool the eggs completely in cold water and peel them. Cut into small cubes and pour them into a bowl with the rest of the ingredients.

Rinse the tomato, dry it and cut into small pieces. If juice is released during cutting, it must be drained so that the finished salad does not turn out too wet. Add the tomato slices to the salad bowl. We wash a bunch of green onions, dry and chop finely, also add to a salad bowl.

Gently mix all the ingredients in the salad bowl so as not to knead the delicate avocado.

Add mayonnaise to the salad bowl, mix. If desired, at this stage, you can additionally salt the salad and add black ground pepper for pungency and aroma.