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🥗 Fresh Salad with Green Beans and Crab Meat
317 kcal · 30 min · 4 servings
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Ingredients
- 1 bunch spring onions
- 500 g green beans
- salt
- 2 red bell peppers
- 400 g cooked crab meat
- 80 g salted peanuts
- 1 tbsp lemon juice
- 2 tbsp orange juice
- 1 tsp soy sauce
- 0.5 tsp liquid honey
- 1 tbsp peanut butter
- 50 ml vegetable broth
- salt
- 1 tsp fresh chopped thyme
- coriander (for garnish)
Instructions
- 1. Rinse the spring onions thoroughly.
- 2. Remove the dry ends of the spring onions.
- 3. Slice the spring onions into thin rings.
- 4. Wash the green beans.
- 5. Snap off the tough ends from the green beans.
- 6. Bring water with salt to a boil.
- 7. Cook the green beans in the boiling salted water for about 5 minutes.
- 8. Drain the beans.
- 9. Shock the beans immediately with cold water.
- 10. Let the beans drain well.
- 11. Wash the bell pepper.
- 12. Cut the bell pepper into quarters.
- 13. Remove the seeds and white inner walls of the bell pepper.
- 14. Cut the flesh of the bell pepper into thin strips.
- 15. Cut the crab meat into small pieces.
- 16. Toast the nuts in a pan without fat until golden yellow.
- 17. Remove the nuts from the pan.
- 18. Let the nuts cool down.
- 19. Chop the cooled nuts coarsely.
- 20. Mix the lemon juice with the orange juice.
- 21. Add the soy sauce to the juice mixture.
- 22. Add the honey to the mixture.
- 23. Add the peanut butter to the mixture.
- 24. Add the broth to the mixture.
- 25. Season the dressing with salt.
- 26. Fold the savory into the dressing.
- 27. Halve the drained green beans.
- 28. Mix the beans with the spring onions.
- 29. Mix the mass with the pepper strips.
- 30. Mix the mass with the crab meat.
- 31. Distribute the salad mixture onto plates.
- 32. Drizzle the salad with the dressing.
- 33. Sprinkle the chopped nuts over the salad.
- 34. Garnish the salad with coriander.
- 35. Serve the salad.
Nutrition per serving
- kcal: 317
- Protein: 30 g · Fett/Fat: 14 g · Carbs: 18 g