John Myers
Ingredients for 4 servings:
- 2 points crab meat
- 250 g cherry tomatoes, diced
- 2 eggs, hard-boiled, diced
- 2 limes or lemons, squeezed
- 1 bunch of spring onions
- 2 avocados
- ½ head of iceberg lettuce
- Pepper, freshly ground
- Extra virgin olive oil
- possibly salt
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes
something light, not just for summer
Peel the avocados, remove the pit, and dice. Add the diced cherry tomatoes and eggs. Finely slice the spring onions and green parts. Place everything in a bowl and mix. Fold in the crab meat. Cut the iceberg lettuce into short strips and add it to the bowl. Caution: Do not use butterhead or lamb’s lettuce, as it wilts too quickly. Season everything with freshly ground pepper (pepper mix is best), then stir in the olive oil and squeezed lime juice. Let it sit for at least 3 hours (overnight is best). DO NOT ADD SALT!! Mix well again before serving. If you like, you can add a little salt; however, this should be done shortly before eating, as otherwise the salad will absorb water and lose its flavor. We prefer the salad without salt, as the ingredients have enough flavor. This recipe was created using leftovers in my fridge – delicious! As a starter, for a buffet, a main course, or as a snack.
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