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Salad with lentils, avocado and crab

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Ingredients for 2 servings:

  • 200 g lentils
  • 1 large spring onion(s)
  • ½ bell pepper(s), red
  • 1 avocado(s)
  • 250 g crab
  • ½ cup crème fraîche
  • 50 ml orange juice, freshly squeezed
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

quick, unusual salad

Cook the lentils without salt until al dente (approx. 30-40 minutes). In the meantime, chop the spring onion and bell pepper into small cubes. Scoop out the avocado with a small spoon and also cut the flesh into small cubes. After cooking, drain the lentils well and let them cool, then mix with all the other ingredients (orange juice if desired, but you don’t have to add all of it), season with salt and cayenne pepper. Serve with a piece of fresh bread with butter. The specified amount is enough for 2 people as a small dinner; as an appetizer, it makes 3-4 servings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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