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🍽️ Fresh Crab Meat Salad with Avocado and Beetroot

485 kcal · 30 min · 4 servings

Ingredients

• 500 cooked crab meat
• 2 avocados
• juice of one lemon
• 1 stalk celery
• 1 tbsp chopped parsley
• 1 tbsp finely chopped tarragon leaves
• 1 cooked beetroot
• 200 g mayonnaise
• 1 pinch curry
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the crab meat into bite-sized pieces.
2. 2. Halve the avocados and remove the pits.
3. 3. Scoop out the flesh and cut it into small cubes.
4. 4. Drizzle the avocado cubes with lemon juice immediately to prevent browning.
5. 5. Peel the beetroot.
6. 6. Cut the peeled beetroot into small cubes.
7. 7. Wash the celery thoroughly.
8. 8. Remove tough fibers or ends from the celery.
9. 9. Slice the celery into very thin rounds.
10. 10. Place the avocado, beetroot, celery, and herbs into a large bowl.
11. 11. Add the mayonnaise.
12. 12. Gently mix all ingredients until evenly coated with mayonnaise.
13. 13. Season the salad with salt and pepper to taste.
14. 14. Gently fold the prepared crab meat into the vegetable mayonnaise mixture.
15. 15. Portion the salad into small serving bowls.
16. 16. Keep the bowls cool until you are ready to serve the salad.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 13 g