🍽️ Crab meat salad with asparagus

Name: Crab meat salad with asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g crab meat (deveined, cooked); 12 stalks green asparagus; 5 tbsp olive oil; 2 tbsp white wine vinegar; 1 tsp Dijon mustard; salt; pepper from the mill; 200 g mixed salad leaves; 1 tbsp thyme leaves

212 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

350 g crab meat (deveined, cooked)
12 stalks green asparagus
5 tbsp olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
salt
pepper from the mill
200 g mixed salad leaves
1 tbsp thyme leaves

Instructions

1. Whisk together the olive oil, vinegar, and mustard. Season the mixture with salt and pepper. Remove about 1 to 2 tablespoons of the dressing and mix it with the thyme leaves.
2. Roughly chop the crab meat. Mix it with about one-third of the vinaigrette and season to taste.
3. Wash the asparagus and trim off the lower ends generously. Boil the asparagus in salted water for about 10 minutes. Remove it and let it drain.
4. Wash the salad greens, remove any damaged or wilted leaves, and dry them thoroughly. Cut the salad into bite-sized pieces. Toss it with the remaining vinaigrette.
5. Place a cookie cutter (approx. 10 cm diameter) on a plate. Fill the salad into the cutter. Lift the cutter slightly, place the crab meat on top, carefully lift the cutter, and arrange 3 asparagus spears on top. Garnish with the thyme vinaigrette if desired.

Nutrition per serving

kcal: 212
Protein: 19 g · Fett/Fat: 14 g · Carbs: 3 g