← All recipes

🍽️ Fresh salad with lobster crab, papaya, and cress

320 kcal · 30 min · 4 servings

Ingredients

• 2 white onions
• 1 clove garlic
• 1 walnut-sized piece ginger
• 2 spring onions
• 4 tbsp oil
• 3 tbsp sherry vinegar
• 1 tsp maple syrup
• salt
• pepper from the mill
• 1 papaya
• 8 lobster crab (cooked, with tail)
• 100 g alfalfa sprouts
• 1 box cress

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the onions and the garlic.
3. 3. Peel the ginger.
4. 4. Dice the ginger into small pieces.
5. 5. Wash the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Heat the oil in a pan.
8. 8. Sauté the onions, garlic, ginger, and spring onions briefly in the pan.
9. 9. Transfer the vegetables into a bowl.
10. 10. Stir in the vinegar and the maple syrup.
11. 11. Season the marinade with salt and pepper to taste.
12. 12. Halve the papaya.
13. 13. Remove the core of the papaya.
14. 14. Peel the papaya.
15. 15. Cut the papaya flesh into thin strips.
16. 16. Rinse the lobster crabs.
17. 17. Pat the lobster crabs dry.
18. 18. Slice the lobster crabs lengthwise down to the tail.
19. 19. Rinse the alfalfa sprouts.
20. 20. Drain the alfalfa sprouts well.
21. 21. Arrange the lobster crabs on plates.
22. 22. Add the papaya to the plates.
23. 23. Add the alfalfa sprouts to the plates.
24. 24. Drizzle the marinade over the salad.
25. 25. Trim the cress.
26. 26. Garnish the salad with the cress.

Nutrition per serving

• kcal: 320
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 24 g