Recipe with a photo of a salad with avocado and crab sticks. An easy, low-calorie meal.
Contents of the recipe with a photo:
- Ingredients
- Step by step preparation of salad with avocado and crab sticks
- Video recipes
Avocado salad with crab sticks is a hearty appetizer or main course with a delicate original taste and low calorie content, a real find for those who follow a healthy lifestyle.
This dish, even at a gala dinner, can become a good alternative to the traditional "Mimosa", which, with all its undoubted taste advantages, is quite heavy to digest and is excessively high in calories. In our light salad, quite ordinary products are used, but their combination will delight you with lightness, tenderness and originality of taste. In fact, it is "post-holiday", i.e. it has successfully arranged food supplies that did not find their place at the festive feast.
Each salad has a couple of main products that set the style and basic taste, the rest of the ingredients only complement and set off. In the already mentioned "Mimosa" these are canned fish in oil, boiled eggs and mayonnaise. From the very mention of them, cholesterol jumps, and the seams on your favorite skirt begin to pop in advance! In our light tasty salad, avocados and crab sticks set the character light, tender, not spicy, but fresh, quite satisfying, well digestible.
In the tender pulp of avocado, there are almost no sugars, but a high (up to 20-22%) content of oils, which contain many very useful polyunsaturated fatty acids and fat-soluble vitamins. A huge amount of antioxidants, minerals, including potassium and magnesium, and other beneficial elements have long made it a favorite fruit of nutritionists. They argue that regular consumption of avocados lowers the level of "bad" cholesterol, soothes and heals the mucous membranes of the digestive tract, speeds up the metabolism and rejuvenates the entire body.
But with all these wonderful qualities, it also has a huge drawback: it cannot be canned or stored for a long time after cleaning, otherwise most of the usefulness contained in it instantly oxidizes in air, the pulp literally darkens before our eyes and acquires an unpleasant bitterness. Ordinary lemon juice interferes with this destructive process. That is the first commandment of all avocado lovers: the peeled fruit must be immediately sprinkled with freshly squeezed lemon juice and eaten as soon as possible.
- Caloric content per 100 g - 84 kcal.
- Servings - 2-3
- Cooking time - 15 minutes
Ingredients:
- Avocado - 1 pc.
- Leeks - 150 g
- Crab sticks - 1 pack, 100 g
- Fresh cucumber - 150 g
- Lemon juice - 1 tablespoon
- Sweet canned corn - 2-3 tablespoons
- Processed cheese sandwich - 2-3 tbsp.
- Spicy greens - dill
Step by step preparation of salad with avocado and crab sticks
1. If usually salad dressing comes at the end of cooking, then in our case we start with it, that is, first of all we clean and cut the avocado. We need a ripe avocado, that is, soft enough. Wash the fruit, dry it, cut off the place where the stalk is attached, and then with a sharp knife cut through the skin and pulp to the very bone, moving "along the meridian." In a ripe avocado, the bone is easily separated, and the pulp can be scooped out directly with a teaspoon. If darkened (broken) places come across, we immediately remove them. Sprinkle the avocado pulp with lemon juice, add a little salt, add a pinch of sugar and knead with a fork, turning into a paste. This will be our main salad dressing.
2. Chop fresh cucumber into small cubes and send to a bowl. This is followed by onions, today we were lucky and we turned up a leek. Since we expect tenderness from our salad, all spicy varieties of onions (including onions and green ones) are eliminated immediately. Red salad will not suit the color scheme, only white salad or leek remain, its white and light green parts. The leek has less juice and pungency, it is very delicate and slightly sweet in taste. The peculiarity of processing and cutting leeks is that there may be earth right inside the stem bulb. Therefore, it is thoroughly washed, freed from the roughened upper layers, the root bottom is removed, the stem is cut in half lengthwise with a sharp knife, after which all layers are thoroughly washed from the inside again. The leek stalk treated in this way is chopped across the fibers in thin half rings and sent to a salad bowl.
3. Cut the crab sticks according to the same pattern as the leek: first, cut each stick in half lengthwise, and then chop it across in narrow slices.
4. Adding canned corn to the salad is quite a traditional move, but melted sandwich cheese with mushrooms, in addition to thickness and tenderness, will give our dish an original touch.
5. Of the herbs, only dill goes equally well with fish, mushrooms, and cucumbers, therefore, according to the recipe for salad with avocado and crab sticks, sprinkle the dish with fresh or frozen dill, mix and prepare for serving.
The salad turned out to be fresh and tender, nourishing, but light, original and at the same time surprisingly harmonious.
Video recipes for salad with avocado and crab sticks
1. How to make a salad with avocado and crab sticks:
2. Recipe for making salad with avocado and crab sticks:
