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🍳 Fresh Crab and Apple Salad with Toasted Bread

152 kcal · 30 min · 4 servings

Ingredients

• 100 g Skyr
• 150 g Yogurt (0.3 % fat)
• 0.5 cucumber
• 1 red onion
• 0.5 lemon
• 3 sprigs dill
• salt
• salt and pepper
• 300 g peeled North Sea shrimp
• 6 slices spelt whole grain bread
• 1 green apple
• 2 boxes daikon radish cress

Instructions

1. 1. Stir the quark and yogurt in a bowl until the mixture is smooth and homogeneous.
2. 2. Peel the cucumber, cut it in half lengthwise, and remove the core.
3. 3. Cut the cored cucumber into very fine cubes.
4. 4. Peel the onion and cut it into fine cubes as well.
5. 5. Squeeze the juice from the half lemon.
6. 6. Wash the dill and shake it dry.
7. 7. Pluck the small dill leaves (flaglets) from the stems.
8. 8. Finely chop the dill leaves.
9. 9. Stir the chopped dill, cucumber cubes, and onion cubes into the yogurt-quark mixture.
10. 10. Season the mixture with salt and pepper.
11. 11. Add 1 to 2 tablespoons of lemon juice and mix everything well.
12. 12. Gently fold the crab meat into the salad mixture.
13. 13. Place the bread slices on a baking rack.
14. 14. Preheat the oven to 200 degrees (180 degrees for convection or gas level 3).
15. 15. Toast the bread in the preheated oven for about 4 to 5 minutes until crispy.
16. 16. Remove the rack with the bread from the oven.
17. 17. Let the bread cool down on the rack.
18. 18. Wash the apple shortly before serving.
19. 19. Peel the apple.
20. 20. Remove the apple core using a corer or a knife.
21. 21. Cut the apple into fine strips.
22. 22. Fold the apple slices into the finished crab salad.
23. 23. Cut the cress directly from the bed using kitchen scissors.
24. 24. Sprinkle the cress over the salad.
25. 25. Serve the salad together with the toasted bread.

Nutrition per serving

• kcal: 152
• Protein: 15 g · Fett/Fat: 1 g · Carbs: 19 g