|EVERY FEW MINUTES|
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|CRAB AND AVOCADO SALAD|
1 lb. surimi imitation crab legs
2 ripe large avocados
1/2 head of lettuce (preferably iceberg)
1 tbsp. finely chopped cilantro
3 tbsp. ketchup sauce
3 tbsp. mayonnaise
1 tbsp. olive oil
salt, to taste (optional)
1 tsp. lemon juice (optional)
Begin by preparing the pink sauce by mixing the ketchup and mayonnaise. Better prepare a little more because you may want to add more sauce. Prepare this salad by placing the lettuce leaves as a bed in a large dish. Sprinkle it with the chopped cilantro and the olive oil.
Cut the crab legs in 3/4-inch pieces and distribute them evenly over the lettuce, peel the avocado and cut it in segments, placing them around the borders of the dish. Then spread the pink sauce over the crab and the avocado pieces. Add the lemon juice evenly.
This salad recipe is very delicate and should not need any salt, unless you want it saltier.
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